Comply with the conditions of the food hygiene policies.
Accepting store deliveries.
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure that all stocks are well maintained.
Ensure that mise en place for food preparation is completed in your section.
Ensure the quality of the food items.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Inform superior of excess food items for use in daily specials.
Always keep work area in hygienic conditions according to the rules set by the restaurant.
Monitor the quality and quantity of food that is prepared.
Operate kitchen equipment safely and responsibly.
Prepare the daily mise en place and food production in different sections of the main pantry or satellites.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare fresh ingredients for cooking according to recipes/menu.
Responsible to maintain food logs.
Support the Demi, Chef de Partie or Commis 2 in the daily operation and work.
Test foods to ensure proper preparation and temperature.
Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the superior.
Need to be flexible and willing to help other departments at busy times as and when required.
Responsible to any ad hoc task from time to time by superior.
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