Responsibilities:

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers. Familiarity with property safety, first aid, and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.
• Pick up of goods ordered from the store or other kitchens
• Acceptance and storage of food deliveries
• Ensure any stock is rotated regularly
• To assist the junior chefs to carry out daily and weekly procedures including temperature checks, food labeling/dating and storage, and ensuring records of such are up to date.
• Minimize wastage/spoilage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Actively participates in hygiene and HACCP programs
• Any other duties, which may be assigned to you from time to time as directed by your Supervisor or Manager.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
• Inspire guests with an attitude of personal attention to their requests
• A commitment to a sense of urgency, immediacy, and total responsiveness
• Intuitively anticipate guests' needs and address them in a refreshingly unique manner
• Proactively find opportunities for innovative service delivery
• Demonstrate commitment to uncompromising standards of excellence
• Approach each guest in a confident and welcoming manner
• Work as a team with all other departments in their effort to delight the guest
• Demonstrate a willingness to go the extra mile to exceed guests' expectations
• Show respect for guests' security and privacy at all times
• Take personal responsibility for meeting guests' needs
• Communicate effectively to ensure service excellence at all times

Skills & Qualifications:

• A few years of experience in the kitchen field in luxury hotels is required
• Postgraduate and/or Hotel Management School, Apprenticeship with the diploma is an advantage
• Must have Basic knowledge of kitchen operation, full knowledge of sanitation requirements in handling food

Technical Skills:

• Ensure that kitchen operating equipment is maintained to proper standards
• Required to have good English

Physical Requirements: 

• Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.