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Job Description
Responsibilities:
• Be responsible for minimising food wastage.
• Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.
• Responsible for mise en place.
• Attend and comprehend all information discussed at the briefing sessions.
• Gain basic knowledge of all outlets in hotel.
• Taste and examine food prepared for freshness and required quality.
• Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel.
• Set up section as required by Chef De Partie and Sous Chef.
• Maintain kitchen hygiene and cleanliness.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
