What's the job
Responsible for the daily productions, preparation and presentation of Chinese restaurant operation (inclusive of in room-dining and banquet functions) under the directive of Sous Chef / Chinese Head Chef / Chinese Executive Chef, through adherence to hotel policies and procedures
Your day-to-day
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Communicate with team member of hazardous situation and notify supervisors of potential dangers
- Prepare mise-en-place for vegetable, fruits, seafood, poultry, farinaceous dishes, marinating for meat, sauce and garnish techniques for all meal periods
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Adhere hotel brand standards
- Establish and maintain effective employee working relationships
- Attend and participates in all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
- Able to perform additional duties as requested by the hotel management as and when required
What we need from you
- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 2 years related experience in full service restaurants/ local or international hotels in high volume kitchen
- Commitment to work rotating shifts, weekends and public holidays
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Outgoing and people oriented
- Able to multi-tasks and ability to handle stressful situations
- Able to commit to a split shift setting Restaurant is open for Lunch & Dinner services
