Job Description

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.

Grooming Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Key Interactions Internally Food & Beverage Catering sales Engineering Talent & Culture Stewarding Purchasing Housekeeping Externally Guests Suppliers Vendors

Primary Responsibilities Preparation of food, cooking, quality control, cutting & HACCP Maintain daily mis-en-place (MEP) and prepare ingredients Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out Ensure the highest standards and consistent quality in the daily preparation Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating Strict adherence to purchasing procedures Keep up to date with the new products, recipes and preparation techniques Have full knowledge of all menu items, daily highlights & promotions Adhere to recipes and stock management Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Establishing and maintaining effective inter-departmental working relationships Actively share ideas, opinions & suggestions Efficiency in preparations & execution Acquire culinary knowledge & skills to grow as a junior sous chef Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

Main Complexity/Critical issues in the Job Multi-tasking Delivery of high quality product on a consistent basis Cleanliness of work area Practice strict control on food portioning & wastage, thereby ensuring gross food profitability

Span of Control

Nature Amount

Food hygiene < 3% of occurrence

Food cost Budget vs Actual 1%

Headcount Direct reports : XX colleagues

Management of stock To be in line with forecasted food cost

Profile Knowledge and Experience

Basic & local necessary food hygiene certificates Minimum of 5 years in basic culinary position, preferably in similar operation Knowledge of different culinary techniques Certificate in culinary, preferred Good reading, writing and oral proficiency in english language Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

Good interpersonal skills with ability to communicate with all levels of employees Technical culinary skills Reliable & consistent specifically in stressful & high-pressure situations Ability to work within a team & able to build one Self-motivated, energetic with the ability to work within a team & able to build one Hungry to learn & apply in operation in order to grow Well-presented & professionally groomed at all times Schedule: Full-time