- Assist in the preparation and arrangement of materials for food production
- Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
- Assist in preparation of hot dishes following specified recipes and yield guides
- Ensure cleanliness and orderliness of working area in line food hygiene and safety guidelines
- Ensure compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
- Carry out all preparation and storage of food out under appropriate condition and temperature
- Cover, label and store decanted products and cling film, color code and properly store all processed/chilled products
- Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs
- 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 CDP, Chef -in- Charge and Executive Chef
- 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
