Job
Description
Roles and Responsibilities
- Maintaining product quality and standard, cooking consistency and on time production and upkeep of hygiene/food safety norms
- Prepare and Check the Mise en place and maintain before operations begin everyday
- Set up and stock stations with all necessary supplies
- Reporting any issues arising in the kitchen due to conflicts among team members
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef’s instructions
- Clean up station and take care of leftover food
- Maintain good conduct, ethical practices and discipline in the kitchen.
Desired Candidate Profile
Hotel Management graduate / Diploma / Food craft course certificate .
Perks and Benefits
Food during the shift
Skills Required: Hospitality,Hotel Management,Resturants,Cooking,Production,Product Quality,Food Safety,Fast Food,QSR,Hygiene,Commi