Job Description

:
Ensure that station opening and closing procedures are carried out to the standard. Be fully aware of all menu items, their recipes, methods of production and presentation standards. Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met. Knowledgeable and experienced in pizza and dough making process. Understand and support breakfast/buffet operations and set up. Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses. Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Always operate all kitchen equipment with safety in mind. Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner. Run the section with great confidence and with great sense of urgency. Be aware and apply the principles of HACCP program. Perform duties of Chef de Partie in his/her absence. Closely work with Sous Chef and Chef de Party. Positive attitude during work with team players.

Desired Skill & Expertise:
At least 2 years experience in culinary. Good knowledge and practical skills (Western and Italian cuisine). Preferably Diploma in culinary or related trainings/certificates. Food safety certificate is a must. * PIC certification is preferred.