Position Overview
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 members of hazardous situations and notify supervisors of potential dangers.
- Prepare mise‑en‑place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for...