1. Cooperates and works together with the Chef De Partie/Demi-Chef De Partie in the production of food in his section.
2. To assist the Chef de Partie in performing their duties efficiently.
3. To collect required food items from the stores and the butchery.
4. Preparing mise-en-place according to direction given by the section head.
5. To follow the rules and regulations of hygiene and sanitation in the kitchen.
6. Following and attending training classes and keeps records of new recipes and cooking procedures.
7. Maintains equipment in good conditions and ensures both repairs and maintenance are regularly carried out.
8. To maintain food cost within the budget by controlling waste but without compromising standards.
9. Performs any other duties, which may be allocated from time to time.
Participates in functions and activities with other outlets when required.
Job Type: Full-time
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