Career Opportunities

Responsibility

1. Maintain high levels of food preparation for Western restaurants and banqueting. Strive for and exceed the standards set by the Executive Chef and western Chef. 
2. Have general knowledge of food technique.
3. Ensure mise-en-place is completed prior to service.
4. Supervise and take active part in cleaning kitchen chillers to ensure that is clean and safe for operation.
5.Be familiar with kitchen equipments.
6.Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.
7.Ensure high standards of personal presentation and grooming.
8.Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
9.Carry out any other reasonable duties and responsibilities as assigned.
 

Qualifications

1.Secondary School
2.Cooking school certification preferred but not required
3.Minimum 2 years experiences as Western cook; hotel experience is preferred but not required