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