Key tasks

Under the responsibility of the sous-chef or chef de partie, you participate in kitchen preparation to ensure the production of dishes in line with the technical requirements sheets and timing guidelines.

Duties and Responsibilities:
1. Assists Chef De Partie or Sous Chef to supervises, coordinates, trains and participates in seasoning, marinating, cooking, braising, roasting, grilling, broiling pan frying all of meats, poultry, sea food for main courses, appetizer and also preparation of soups, vegetables rice dishes and garnishes.
2. Checks daily menu and function orders to determine kind and quality of food items to prepare: initiates requisition based on menus, function orders and forecasts.
3. Observes and tests food being cooked: sample all food prepared.
4. Coordinates and participates in the preparation of short orders: obtain food orders from Chef De Partie or Sous Chef and prepares dishes accordingly.
5. Sees to it that all food items are prepared in an attractive and appetizing manner.
6. Coordinates and participates in buffet set up and decoration.
7. Occasionally stand by buffet table during service time, attending food refills and guests inquiries.
8. Receives captain orders from waiter announces orders from waiter / waitress which table food will go to.
9. Sets up mise en place according to the menus and function forecast.
10. Maintained and follows menu specification to uniform all the food item produce.
11. Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room.
12. Participates in the activities of cost control.
13. Ensures that hotel cost control policies and procedures are followed.
14. Performs duties common to all supervisors and other duties as may be assigned.
15. Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complain.
16. Report for duty punctuality and ready in the working area with proper uniform.
17. Minimize wastage and spoilage and full implement for the portion control.

Desired profile
Skills

Level of Education Others
Areas of study Hospitality Management
Professional experiences 1 to 2 years
English (Working level)