Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement.
Prepare process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel policies and kitchen operating procedures.
Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.
Maintain the highest hygiene and work safety standards.
Adhere to recipes standards, portion size, and delivery and pick up time, brand standards where applicable as per hotel policies and procedures.
Be able to provide food in accordance to outlet requirements and maintain flexibility to work within kitchen section of different cuisines as per department need and training specifications.
Store properly unused food in order to minimize waste and maximize food rotation.
Monitor the implementation of stock control procedures.
Assist in preparing interpreting and producing follow up action an stock reports.
Support outlet chefs and supervisors in conducting inventory and taking, according to purchasing procedures and hotel policies.
Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received.
Support supervisors and managers to ensure proper stock item rotation and timely reordering of food.
Support supervisor and manager to ensure timely food preparation with sufficient food quantity provided for each meal requirements.
Ensure food is served and store at the appropriate temperature at all times in accordance to hotel policy and HACCP guidelines.
Assist supervisors and managers in checking fresh products and dry storage items ensuring they are timery ordered as per food production requirements.
Prepare and present foods for buffets as per hotel requirement.
Support supervisors and managers in order to ensure timely food service, pick up and buffet et up timing are respected.