Primary Responsibilities 

•    Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
•    Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards.
•    Ensure to perform miscellaneous job-related duties as assigned. 
•    Ensure HACCP procedures are followed and clear records are kept at all times.
•    Exceed guest expectations in quality and service of food products

Operational Management

•    Adhere to all recipes, methods and instructions from the Executive Chef / Sous Chef.
•    Ensure that company and statutory hygiene standards are maintained.
•    Ensure that the preparation and presentation of food complies with the standards.
•    Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
•    Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
•    Ensure to prevent the use of contaminated products in any process of food preparation. 
•    To ensure that the assigned Kitchen areas, equipment’s and utensils are always kept as per the standards. 

Knowledge and Experience
•    Minimum Primary school education / Hotel Management
•    Minimum 1 year of relevant experience in a similar capacity
•    Oral proficiency in English language

Competencies
•    Service oriented with an eye for details
•    Ability to work effectively and contribute in a team 
•    Self-motivated and energetic
•    Well-presented and professionally groomed at all times