§  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 cold 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

§  BSC or equivalent in Culinary or related fields

§  Minimum 2 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