Job Description
- Ensure that station opening and closing procedures are carried out to the standard.
- Be fully aware of all menu items, their recipes, methods of production and presentation standards.
- Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
- Knowledgeable and experienced in pizza and dough making process.
- Understand and support breakfast/buffet operations and set up.
- Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses.
- Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Always operate all kitchen equipment with safety in mind.
- Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner.
- Run the section with great confidence and with great sense of urgency.
- Be aware and apply the principles of HACCP program.
- Perform duties of Chef de Partie in his/her absence.
- Closely work with Sous Chef and Chef de Party.
- Positive attitude during work with team players.
Desired Skill & Expertise
- At least 2 years experience in culinary.
- Good knowledge and practical skills (Western and Italian cuisine).
- Preferably Diploma in culinary or related trainings/certificates.
- Food safety certificate is a must.
- PIC certification is preferred.
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