Job Description

Responsible for the daily productions, preparation and presentation of Chinese restaurant operation (inclusive of in room-dining and banquet functions) under the directive of Sous Chef / Chinese Head Chef / Chinese Executive Chef, through adherence to hotel policies and procedures

YOUR DAY-TO-DAY

• Support BBQ Chef/Junior BBQ Chef in your work stations
• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potential dangers
• Prepare mise-en-place for vegetable, fruits, seafood, poultry, farinaceous dishes, marinating for meat, sauce and garnish techniques for all meal periods
• Ensure the consistency in the preparation of all barbeque and roasted items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers
• Able to perform additional duties as requested by the hotel management as and when required

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Able to commit to a split shift setting; Restaurant is open for Lunch & Dinner services