Primary Responsibilities :

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor..
• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management.
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.