Job Scope : With the right attitude comes with a positive mindset and able to be good team player and will work together in an efficient and effective way, by showing good teamwork, coordination and communication.
Handling of food preparation & serving areas to ensure observance of safety, sanitary food handling practices.
To understand and regulate temperature of ovens, deep-fryers, stoves & etc.
Season & cook food according to recipes & Chef’s instructions.
Observe and test foods to determine if they are cooked sufficiently, using methods that have been taught such as (tastings, smelling or piercing them with cooking utensils).
Weigh, measure & mix ingredients according to recipes or training from Chefs, using various kitchen utensils & equipment.
Substitute for or assist other cooks or peers during emergencies or rush periods.
Bake, roast, steam, sauté meats, vegetables & other foods.
Wash, peel, cut fruits & vegetables to prepare them for customer’s
consumption. (Practice hygiene)
Butcher, filleting meats, poultries and fishes.
Prepare replenishes for mis-en-place (Daily)
Consult with a senior Chef on the par level of products in the kitchen, taking into considerations factors such as orderings for daily ops needs.
Practice first in first out whenever new produce comes in (FIFO).
Practice cleanliness in kitchen at all times.
Skill category Skills
Food and Beverage Production :
Demonstrate Basic Knife Skills
Maintain F&B production environment
Maintain Quality Control Procedures
Receive and store Products
Engage in Service Innovation Initiatives
People and Relationship Management :
Communicate and relate effectively at the workplace and work as a team
Workplace Safety and Health :
Comply with Workplace safety and Health policies and procedures.
Follow food and beverage safety and hygiene policies and procedures.