Job Description

Company DescriptionJob PurposeThis position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the ManagementReporting Lines to Sous ChefKey InteractionsInternally

• Engineering
• Food & Beverage
• Housekeeping
• Purchasing
• Talent & Culture

Externally

• Suppliers
• Vendors

Primary ResponsibilitiesOperation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis

• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them

• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station

• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Clean and maintain all equipment within the food production area

• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

Main Complexity/Critical issues in the Job

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Span of ControlNatureBudget responsibilitiesNot applicableRevenue responsibilitiesNot applicableHeadcountNot applicableProfileKnowledge and Experience

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language

Competencies

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times

Job PurposeThis position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the ManagementReporting Lines to Sous ChefKey InteractionsInternally

• Engineering
• Food & Beverage
• Housekeeping
• Purchasing
• Talent & Culture

Externally

• Suppliers
• Vendors

Primary ResponsibilitiesOperation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis

• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them

• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station

• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Clean and maintain all equipment within the food production area

• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

Main Complexity/Critical issues in the Job

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Span of ControlNatureBudget responsibilitiesNot applicableRevenue responsibilitiesNot applicableHeadcountNot applicableProfileKnowledge and Experience

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language

Competencies

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times

QualificationsHotel Management

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