- Works under close supervision in preparing hot food items for hot kitchen.
- Measures and mixes ingredients according to recipe.
- Using variety of Kitchen utensils and equipment.
- Sets up mise en place daily: cuts and prepares foodstuffs and ingredients for cooking.
- Obtains cooked food from freezers: heats precooked food items as orders come in.
- Receives meat and seafood from butcher, checks quality, correctness of quality size and weight.
- Carves meats: portions food on serving plates: adds gravies, sauces and garnishes to fill orders.
- Assists in the preparation of buffet function, refill, guest inquiries, and clear up the buffet.
- Cleans and maintain work areas, equipment kitchen, Containers, tools and cold room.
- Reports spoilages to chef de Partie. To make a record.
- Maintains Standard Grooming and Personal Hygiene based on Hotel Regulation
- Awares and has responsible to maintain work area in proper condition.
- Reports for duty punctuality and ready in the working area with proper uniform.
- Participates to maintain high level of standard food hygiene handling to avoid food poisoning and guest complain.
- Assisst and responsibilities of : Kitchen trainee, daily worker in their area. Make and report for food requisition to supervisor for approval in daily basis.
- Minimizes wastage and spoilage and full implement for the portion control.
- Previous experience in similar position and hospitality industry
- Ability to enabling the team and create healthy work atmosphere
- Sparkling personality, positive attitude and good communication skills
- Ability to apply strategic thinking and business awareness
- Optimal employee experience and healthy working atmosphere
- Be a part of a Global community of Hospitality industry
- Talent development opportunities
- Corporate Social Responsibility activities
Accor