Scope and Objectives 

 

The position is responsible for the preparation of food, by strictly following standards as set by the hotel and regulated by local authorities.  Ensuring all hygiene & cost control systems are followed. 

 

Grooming 

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why every team member needs to follow the grooming standards all the time.

 

Key Interactions

Internally 

• Engineering
• Food & Beverage 
• Housekeeping
• Stewarding
• Talent & Culture

Externally

• Guests
• Suppliers
• Vendors

 

Primary Responsibilities

• Preparation of food, cooking, quality control, cutting & HACCP
• Maintain daily mis-en-place (MEP) and prepare ingredients
• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
• Ensure the highest standards and consistent quality in the daily preparation
• Be familiar with new products, recipes & preparation techniques
• Have full knowledge of all menu items, daily highlights, and promotions
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor

 

Other Responsibilities

• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective working relationships
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Actively share ideas, opinions & suggestions
• Efficiency in preparations and execution
• Acquire culinary knowledge and skills to grow as a demi chef de partie 
• Follow guidelines provided in colleague handbook
• Perform other reasonable duties assigned by the manager 

 

Main Complexity/Critical issues in the Job   

• Ability multi-tasking
• Strict compliance with food safety hygiene in the food preparation
• Delivery of high-quality product on a consistent basis
• Cleanliness of work area
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

 

Span of Control

 

Nature	Amount
Accuracy in cooking	>80% of positive guest comments
Use of operating supplies	Manage use of disposables such as gloves, cling film
Food cost	Budget food cost % vs actual
Accuracy in cooking	>80% of positive guest comments

 

Profile

Knowledge and Experience

 

• Basic & local necessary food hygiene certificates
• Certificate in culinary, preferred 
• Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style
• Knowledge of basic culinary techniques & personal grooming
• Oral proficiency in the English language

 

Competencies

 

• Hungry to learn and apply in operation
• Technical culinary skills
• Communicates easily/openly
• Reliable, consistent, honest & trustworthy
• Personal hygiene and presentation, clean/tidy
• Ability to work effectively and contribute to a team 
• Self-motivated and energetic