YOUR DAY-TO-DAY

+ Adhere HACCP policies and procedures within the hotel
+ Maintain cleanliness and hygiene of your work stations and maintenance of equipments
+ Communicate with team member of hazardous situation and notify supervisors of potential dangers
+ Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
+ Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
+ Adhere hotel brand standards
+ Establish and maintain effective employee working relationships
+ Attend and participates in all kitchen briefings and meetings
+ Attend and participate in training sessions as scheduled
+ Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU

+ Diploma / Vocational certificate in Culinary Skills or related field
+ Minimum 2 years’ related experience in ful...