Responsibilities
-Support the chef or any person designed by him / her in the daily operation.
-Work accordingly to the menu specifications by the chef.
-Keep work area at all time in hygienic conditions according to the rules set by company.
-Control food stock and food cost in your section.
-Prepare daily Summarize in different section of the outlet designed.
-Follow the instructions and recommendation from the immediate superior to complete the daily task.
-Ensure the highest standard and consistent quality in daily preparation and keep up to date with the new product, recipe and preparation techniques.
-Coordinate and participates with other section of requirements, cleanliness, wastage and cost control.
-Practise good personal hygiene and dress proper attire at all time.
-To undertake any related ancillary duties that maybe assigned to you by management.
-You shall report directly to the undersigned or any person authorized by him/her.