To assist the Chef de Partie in organising and managing food production, ensuring the quality of all food prepared at the designated station, and participating in other food production areas as needed.

DUTIES AND RESPOSIBILITIES:

• Season and cook food according to recipes as per established standards.
• Ordering just enough to make sure necessary ingredients are always on hand without any going to waste.
• Ensure everything is stored properly for safety and space efficiency.
• Perform regular duties suach as cleaning.
• Cook in bulk without generating waste.
• Turn or stir foods to ensure even cooking.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weight, measure, and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipement.
• Portion, arranhe, and garnish food, and serve food to waiters.
• Regulate temperature of ovens, broilers, grills, and roaters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, boil, and steam meats, fish, vegetables, and other foods.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• To monitor all temperature sheet with the help of Chef De Partie.
• To check all food items are labeled with updated date.

Any other cognate duties related to your work as may be requested by the Superiors or F&B Service Manager.

QUALIFICATIONS:

• Any proven experience in the same field.
• NC3 in Food Production or equivalent qualifications.
• Valid Food Handler Certificate.

REQUIRED SKILLS:

• High level of professionalism.
• Team Oriented
• Optimistic and upbeat attitude.
• Able to work in fast-paced environment.
• Excellent organization and time management skills.
• Strong verbal and oral communication skills.
• Abilith to work in a team and under pressure.