SCOPE: To prepare kitchen mise-en-place for day-to-day kitchen and banquet operation. To set up buffet line when required. To assist Commis 2 and Commis 3 in preparation of food and serving.
JOB SPECIFICATION & RESPONSIBILITIES
1. To report for duty on time and in the manner specified: Well groomed, clean uniform, kitchen scarf, kitchen towel, kitchen apron, clean hand glove, tall hats, name tag, black stockings, black shoes and personal hygiene.
2. To perform all types of food preparation as instructed by superior.
3. To supervise Commis 2 and Commis 3.
4. To avoid all material used with a view of eliminating waste and spoilage especially meat, fish, and vegetables.
5. To check on discipline, cleanliness and hygiene of all employees under supervision.
6. In the absent of Demi Chef to take immediate in charge.
7. To prepare all A La Carte preparation including soups, stocks, meat, poultry and fish dishes, vegetables and cooks all main courses for the menu or daily specials and the different dishes for the buffet.
8. To check in the chillers and freezers every morning to see what has to be prepared for the day.
9. To ensure that spoil or damaged serving utensil are not put into use to train all staff to follow these procedures.
10. To assist Demi Chef in daily operation work.
11. To ensure the kitchen area is dry and clean.
12. To work alongside with steward supervisor on cleaning schedule.
13. Strictly adhere to all health regulation.
14. To perform any other duties as assigned by the superior.
15. To attend training that organized by the hotel and management.
16. To check and clear market item at receiving area.
17. To check and clear dry store.
KNOWLEDGE SKILLS AND ABILITIES
1. Knowledge of cooking & kitchen is an advantage.
2. Knowledge of basic food recipes.
3. Abilities of standing and hard working.
4. Abilities of working long hours.
Job Type: Full-time
Benefits:
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Parental leave
Schedule:
- Rotational shift