JOB SUMMARY
Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures
CANDIDATE PROFILE
Education and Experience
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
CORE WORK ACTIVITIES
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 salad, fruits, seafood, poultry, farinaceous dishes and sau...