Job Responsibility1. Stay focused on the resort's Vision and ensuring all tasks carried out are in accordance to the resort's established Mission Statement.
2. To assist the Chef de Partie, Demi Chef and Kitchen commis to perform various task pertaining to the production of food for our guests, while following policies and standards set in the F&B manual.
3. Prepare misen place for Demi Chef or Chef de Partie to produce food items upon guest order.
4. Assist in storing and retrieving food stock items from dry store or walk-in chiller/freezer. Practise First In First Out policy.
5. Performs any task deemed necessary by the Chef Head.
6. Ensures that his work area is kept in perfect state of order and cleanliness.
7. Has knowledge of the classification and characteristics of pastries.
8. Responsible in conception and production of bread, pastries, confection & dessert.
9. Cooks and bake item according to recipes, procedures and quality standards set by the Head Chef.
10. Maintains the equipment allocated to his area of responsibility in prime working condition.
11. Responsible in the prevention of loss and damages in the preparation and storage of perishable foodstuffs.
12. Be alert on special diet requirement for selected guests, eg : gluten-free, vegetarian, etc.
13. Observe and practice the Food Safety Requirement (FSR) at all times, including storage temperature and policies, as well as personal hygiene. Well verse with Halal Certification standards and requirement.
14. Adopt specific refrigerator or cooking equipment as assigned by Head Chef. Ensure the equipment is in good condition at all times and well maintained. Rise up maintenance work order for defect found and report to the attention of Head Chef immediately.
Job RequirementsJob Benifits
