• Thorough knowledge of the establishment’s facilities and personnel involved.
• Good knowledge of food service techniques and menu contents.
• Strictly adheres to all recipes, methods and instructions from immediate supervisor.
• Maintain correct preparation and presentation of a consistent level for all food items prepared.
• Ensures food quality and standards are maintained at all times.
• Ensures that mis-en-place is completed prior to service.
• Adapt and respond to different shift patterns and section needs.
• Respond maturely to any given situation without hesitation.
• Report all important issues back to senior chef.
• Keep equipments and utensils clean and hygienic, report any faulty, broken or damaged equipment immediately to senior management.
• Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them.
• Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage.
• Practice hygiene and sanitation procedures set by the hotel when handling food.
• Practice economy where food, paper supplies, electricity and water are concerned.
• Comply with HACCP standards and practices.
• Perform related duties and special projects as assigned.

Education

• High School qualifications; any culinary certification
• Completion and awarded Basic Food Hygiene Certification
• Completion and awarded HACCP Certification is an advantage

Experience

• At least 3 years previous experience in a hotel or branded units
• Minimum 1 years in similar capacity
• Knowledge of volume production and ability to maintain the highest quality standards.

Technical

• Competent Oral and Written Communication Skills
• Ability to follow standards recipes and convert quantities mathematically
• Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items