Job Description

POSITION SUMMARY

Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

PREFERRED QUALIFICATIONS

 Diploma / Vocational certificate in Culinary Skills or related field

CORE WORK ACTIVITIES

  • Adhere HACCP policies and procedures within the hotel
  • Maintain cleanliness and hygiene of your work stations and maintenance of equipments
  • Communicate with team member of hazardous situation and notify supervisors of potiential dangers
  • Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
  • Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes ...

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