• Prepares orders according to established standard.
• Pay attention to portion control.
• Responsible for proper storage of food in his/her area.
• Ensures cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas.
• Takes full responsibility of kitchen if superiors are not on duty.
• Ensures that the Hotel policies and procedures, cost control policies and procedures are followed.
• Follows and enforces health and safety, and hygiene standard set by the Public Health Department and the Hotel.
• Cleans and handles proper reusable food leftover after meal service. Re-organizes refrigerators, re-stocks used items up to par, re-organizes section for next meal period.
• Minimizes wastage and optimizes leftovers.
• Fully responsible for all work orders and follow up.
• Co-operates in food requisition and storekeeping.
• Checks mise-en-place in his/her assigned area. Mise-en-place has to be ready 30 minutes before a meal period.
• Check quantity and quality of received good.
• Organizes his/her lunch or dinner break in off peak times.
• Knows the Hotel's fire and safety procedures and operation of kitchen.

Remarks:

This is only a rough guideline, additional duties may be added at anytime due to any circumstances.

CANDIDATE REQUIREMENTS:

• Must be able to work with minimal supervision
• Must be flexible with shift availability
• Ability to do the essential duties of the position
• Demonstrated pattern of good attendance
• Culinary diploma or Red Seal
• Five years cooking experience in an upscale dinning establishment.

Job Type: Part-time

Pay: $20.00-$25.00 per hour

Work Location: In person