Job ResponsibilityDuties and responsibilities
a. Be always punctual for scheduled shifts and keep a good attendance record.
b. Maintain high cooking standard with the basic cooking skills and the hygiene regulation.
c. Maintain good positive attitude
d. Report directly to the Sous-Chef or the Executive Chef.
e. Work closely with the Sous-Chef and Chef to ensure the kitchen is running smoothly and efficiently.
Menu
f. Prepare and cook the food dishes according to the recipes consciously.
g. Inform your direct superior about the stock control.
h. Attend and assist to every food training conducted by the Sous-Chef or the Chef
i. Ensures that customers are served quality food at all times.
Market
j. Prepare the food and supply orders every day.
k. Check the products upon delivery in accordance with the purchase order and invoice.
l. Make sure there is a good food rotation in the store room, refrigerator and freezer.
m. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control.
Hygiene and Sanitization
n. Maintain the usual kitchen hygiene standard on a daily base, inside & outside.
o. Teach the junior staff about the standard hygiene regulation.
General
p. Keeps the kitchen, dishes and storage areas clean and organized.
q. Performs extra duties from time to time as required.
r. Full co-operation with the management team.
s. Good team work and co-operation with all staff members.
Job RequirementsJob Benifits
