Job Summary

Responsible of daily operation, breakfast, lunch and dinner.

Check general cleaning of all section, all work surfaces before and after each service or MEP. All foods stored in the fridge should be labelled with date and name of products.

Receiving and storage of goods and check quality of all received goods (from dry store, deep freeze, and vegetables. FIFO). Communicate clearly frequently and in a timely manner. Share information with colleagues Execute duties thoroughly, producing quality outputs with attention to details. Adopt the Mission and Vision of the Company. To be more cautious during service time. Always be on time on schedule and respond to Supervisor/Chefs positively. Report any incident to Supervisor or Chef immediately to take action. Daily walk through in the kitchen to check equipment are in good condition.

Key Duties and Responsibilities

• Check daily operation, MEP.
• Maintain a good hygiene in the kitchen, always keep clean.
• Involve firmly achieving budgeted food cost and reducing wastage, to make profit.
• Involve in learning new technics from Supervisors/Chefs.
• Check daily reservation and mep according to occupancy.
• Consistency on all food always served during breakfast, lunch and dinner.
• Always seek for innovative ideas.

Skills & Experience

The ideal candidate should have at least a school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must.