Position Description:

·         Produce the assigned meals or work according to the pre-determined menus and recipes of the day as well as the sanitation standards

·         Participate in the preparation of food items. Perform all preparations such as cutting, washing, peeling, chopping, making, cooking, garnishing, etc

·         Transportation of prepared food from the work area to the holding table for the food servers to deliver them to the service lines

·         Ensure the assigned work area is clean by wiping down countertops and equipments regularly. Disinfect and sanitize cutting boards, worktables and stoves regularly in accordance with the standards and procedures in place

·         Transport supplies from storeroom to work areas to prescribed hygiene regulation standards.

·         Ensure adequate supply of raw material by checking stock level regularly. Rotate and date stock to ensure proper quality is maintained. Inform the Chef of any shortages before the item runs out

·         Maintain proper storage of food items in accordance with the standards and procedures in place

·         Transport soiled utensils to the washing station.

·         Ensure that the guests are satisfied and the food costs are maintained.

·         Review status of work and follow-up actions required with other cooks and chefs before leaving

·         Maintain complete knowledge and compliance of correct maintenance and use of equipment. Use equipment only as intended

·         Maintain constant awareness of safety and accident prevention procedures.

·         Attend meetings with Chef to review assignments, anticipated business level, changes and other information pertinent to job performance.

·         Maintain positive guest relations at all times. Be pleasant and courteous to all your customers. Resolve guest complaints and ensure satisfaction. Try to fulfill special dietary requirements for guests wherever possible

·         Maintain complete knowledge of scheduled menus of the kitchen / F&B outlets as well as the menu items preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presenta

Position Requirements:

·         High school education preferred

·         Minimum 4 to 5 years of relative kitchen working experience, including 1 to 2 years of experience in Indian cuisine

·         Knowledge of food preparation and cooking techniques

·         Oral communication skills to converse with guests, supervisors, and co-workers effectively

·         Skilled in operating various kitchen equipment

·         Working knowledge of Point of Sale system is preferred

·         Read, speak and understand English, Mandarin, knowledge of additional languages is a plus

·         Be willing to work any day and any shift

·         Ability to work with minimum support and under pressure and tight timelines