Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Junior
Working Hours
44hrs
Responsibilities
Responsible for the daily preparation of food items at the designated station
Ensure food standards are set by the Outlet chef which includes preparing, cooking, and presenting dishes
Prepare all food items as directed in a hygienic and timely manner
Enforce standard operating procedures and health & safety guidelines
Maintain inventory throughout shift
Ensure that food stock orders within the kitchen and pantry areas are of sufficient quantity & quality; in relevance to the restaurant reservations & events forecasts
Ensure all products received into the kitchen are of the required standard & quality and those they stored & rotated correctly
Clean and maintain station for food safety, workplace safety & sanitation
Requisite daily perishable & dry supplies for his respective station
Understand and know the proper usage and maintenance of all equipment in the station
Establish controls to minimize food costs, supply wastage, and pilferages
Preparing menus in collaboration with colleagues
Any ad hoc duties as assigned by the management
Requirements
Possess Basic Food and Hygiene certificate
Prior working experience is preferred
Team player
Good communication skills
Able to work in a fast-paced environment
Able to keep the workstation neat and tidy at all times