JOB SUMMARY:
Responsible to produce consistent and high-quality product in the assigned station of work. He/she reports to the CDP/sous chef on all matters and is expected to maintain professional conduct in line with the company’s policies and procedures at all time.
4 CORE ESSENTIAL SKILLS
Organizational Skills – Working in the kitchen has to be well-organized. It is important to work on a variety of tasks at once and must do so while keeping the kitchen clean and safe. This skill set will demonstrate the urgency to prioritize various tasks and manage timeline efficiently. Good time management and attention to detail will be an integral attribute to be at the forefront of any task.
Interpersonal Skills – It is important to be able to demonstrate the ability to interact with staff and management as working in a kitchen requires team effort. To demonstrate a passion for cooking and a keen interest to learn different stations in the kitchen.
Culinary Expertise – One of the most important skills is the ability to cook and having the knowledge of the kitchen. This broad skill includes a variety of smaller skills such as knife and tasting skills. It is important to be able to cook precisely and efficiently, as well as being skilled at recognizing flavours and judging the balance of seasonings.
Cleanliness – Good hygiene practice is very important especially being in the food and beverage industry. Maintaining the cleanliness in the area where food is being prepared, constant hand washing and knowledge about the causes of food contamination, as well as the dangers it poses to human health, should always be put in mind when preparing food.
KEY ROLES AND FUNCTIONS
- To prepare and serve in accordance with the standards set by the Company.
- To keep high standard of cleanliness throughout the entire kitchen.
- To be familiar with all the Company’s rules and regulations.
- To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
- To ensure that standard recipes are followed and understood through personal involvement.
- To attend all relevant trainings as required.
- To ensure a high standard of cleanliness in the kitchen.
- To ensure that they are properly groomed and dressed as per the standards of hygiene set.
- To have timely follow-ups on all matters pertaining to their designated tasks and responsibilities.
