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 proceduresYOUR DAY-TO-DAY Support Cutter 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 food 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 requiredWHAT WE NEED FROM YOU 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
Not Specified