Position Summary

To assist Sous Chef/ Executive Chef with an array of different tasks in the kitchen. The roles are expected which includes preparation and cleaning with adhering to health and safety regulations. He/Her must manage kitchen stations including ordering and manage food wastage. Providing work efficiency and consistency to maintain quality.  

Key Responsibilities

• Recognizes superior quality products, presentations, and flavor
• Preparing the ingredients for senior chef  
• Measuring ingredients and portion sizes accurately 
• Ensure that stock is rotated and controlled within the specific section of the kitchen
• Responsible for food labelling and stock rotation (FIFO), inform senior chef when par stock is low
• Dealing with deliveries and stock rotation 
• Ensure all policies, procedures, standards, and guidelines are carefully adhered to

Key Requirements

• Minimum 5 years of related working experience in hotels or outlet
• Diploma/Bachelor’s degree (desirable) in related field or equivalent experience.
• Strong communication and interpersonal skills
• Ability to work under pressure and achieve targets
• Proven organizational skills – able to manage basic cleanliness & apply safety regulations at workplace.