Roles & ResponsibilitiesPersonnel Management
l Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
l Adapt yourself to business needs and be willing to work any day of the week and any shift.
l Remain focus and complete one task before switching to the next one.
l Follow work list assigned by Chef de Partie, completed within acceptable time frame.
l Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
l Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
l Able to demonstrate a positive attitude and take pride in ones work. This must be reflected in the product produced for our guests to consume.
l Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
l Report to culinary management any maintenance defects using the correct and proper procedures.
l Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
l Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.
Kitchen / Food
l Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
l Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice.
l Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
l Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
l Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
l Degree / Diploma and Certification in Culinary Arts
l 1-3 years of experiences as culinary arts
l Able to identify different kind and categories of raw materials.
l Can differentiate the various type of cuisines.
l Basic cooking and sanitary knowledge
l Monitoring of basic cooking preparation techniques and utilization of knives.
l Have a well-groomed, professional appearance.
l Willing and able to work shift work.
Job Type: Full-time
Pay: $2,
- 00 - $3,200.00 per month
Schedule: - Shift system
Work Location: In person
