- Stock up the assigned kitchen with raw materials and ingredients on a daily basis
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
- Be well versed in hotel fire & life safety/emergency procedures
- Apply necessary precautions with regards to the hotel food safety and hygiene standards HACCP
- Attend all briefings, meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the Management
- Clean and maintain all equipment within the food production area
- Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor
Qualifications
Degree or Diploma in Hotel Management or Relevant Degree
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