Our Food & Beverage Motto To Follow Strictly

 

“Gracious with people, ruthless with standards & hungry for more”

 

 Job Purpose

 

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 our every team member needs to follow the grooming standards at 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, labelling & 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 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 manager

 

Main Complexity/Critical issues in the Job

 

• Ability multi-tasking
• Strict compliance with the food safety hygiene on 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

 

Profile

 

Knowledge and Experience

 

• Basic & local necessary food hygiene certificates
• Certificate in culinary, preferred
• Minimum of 6 to 12 months in basic culinary position, preferably in similar operations style
• Knowledge of basic culinary techniques & personal grooming
• Oral proficiency in 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 in a team
• Self-motivated and energetic

 

Talent & Culture

 

The hotel reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as and when necessary. The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.