Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

Key Responsibilities

Food Preparation & Cooking

+ Prepare and cook menu items according to hotel standards and guest requirements.
+ Ensure consistency in taste, presentation, and portion control.
+ Assist in menu execution for a la carte, buffet, banquets, or room service as required.

Kitchen Operations

+ Support the daily kitchen operations during assigned shifts.
+ Follow standard recipes and maintain food quality, hygiene, and safety standards.
+ Assist in mise-en-place (pre-preparation) for service periods.

Food Safety & Hygiene

+ Comply with hotel and regulatory food safety standards (e.g., HACCP, NEA guidelines in Singapore).
+ Maintain cleanliness of workstations, kitchen equipment, and utensils.
+ Properly label, store, and rotate ingredients to minimize waste.

Collaboration & Teamwork

+ Work closely with full-time chefs and kitchen staff to ensure smooth service.
+ Assist different kitchen sections (hot kitchen, cold kitchen, pastry, banquets) depending on operational needs.
+ Provide support during peak meal periods, functions, or events.

Cost & Waste Control

+ Practice efficient use of ingredients and minimize wastage.
+ Report shortages or quality issues to the Chef de Partie or Sous Chef.

SKILLS, ABILITIES & ATTRIBUTES

Prior culinary experience in hotels, restaurants, or catering preferred. Basic knowledge of food safety and kitchen hygiene. Ability to work flexible hours, including weekends, evenings, and public holidays. * Good teamwork, time management, and adaptability in a fast-paced environment