Job Description

Reporting to the Executive Chef, the selected candidate will have the following responsibilities:

What you will be doing:

• Sets up workstations with all needed ingredients and cooking equipment

• Weighs, measures and mixes ingredients according to recipes or personal judgements using various kitchen utensils and equipment

• Prepares ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc)

• Seasons and cook’s foods according to recipes or personal judgement and experience

• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils

• Cooks the exact number of items ordered by each customer, working on several different orders simultaneously

• Portions, arranges and garnishes food and deliver to the F&B staff for service to clients.

• Ensures great presentation by dressing dishes before they are served

• Verifies that prepared food meets requirements for quality and quantity

What are we looking for?

• A minimum of 1-year experience in similar position in a hospitality sector

• Ability to work on pressure and shift system

• A minimum NTC Level 3 in Food Production

• Sound communication and interpersonal skills

• Good knowledge of Hygiene and Safety Standards

• Able to read and follow standardised recipes

• Strong knowledge of proper food handling procedures