Posted on 14/03/2025
Mission
- Preparation and arrangement of materials for food production
- Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef
- Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
- Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards
- Prepare all dishes following specified recipes and yield guides
- Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines
- Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
- Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature
- Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan
- Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
- Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
- Assist in training of new employees when required
- Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
- Practice proper grooming, personal hygiene, and use safety equipment
- Compliance with all company standards, food safety requirements, health, safety and environment procedures
- Perform other duties as assigned by the Chef -in- Charge and Executive Chef
Profile
- BSC or equivalent in Culinary or related fields
- Minimum 5 years’ working experience in cooking/culinary or related departments
- Working knowledge of the fundamentals of cooking
- Working knowledge of kitchen equipment and tools
- Availability to work in varied shifts, including weekends and holidays
- Working knowledge of food safety practice and procedure
- Effective communication skills
Skills
Customer Focus
Safety Conscious
Accountability
Team Coordination
Integrity
Food Safety and Hygiene