Job Summary:

Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room‑dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures.

Education And Experience

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/local or international hotels in high volume kitchen

• Adhere HACCP policies and procedures within the hotel.
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments.
• Communicate with team members of hazardous situations and notify supervisors of potential dangers.
• Prepare mise‑en‑place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for...