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 à 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
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