Primary Responsibilities
Kitchen Operations
- Assist the kitchen team in receiving, storing, and arranging raw materials and ingredients as instructed.
- Support the team in preparing and organising the assigned kitchen and workstations before operations.
- Assist with basic food preparation activities such as washing, peeling, cutting, chopping, and portioning ingredients under supervision.
- Assist in preparing daily mise-en-place as per the requirements of the assigned kitchen or station.
- Follow standard recipes and instructions provided by the Chef or supervisor.
- Assist in maintaining appropriate portion sizes and minimising food wastage.
- Learn and follow the correct use of kitchen equipment and utensils under supervision.
- Maintain cleanliness and organisation of workstations, kitchen equipment, and food preparation areas.
- Follow proper food storage, handling, and temperature-control procedures.
- Report any damaged equipment, unsafe conditions, hazards, or maintenance requirements to the immediate supervisor.
Food Safety & Hygiene
- Follow the hotel's food safety and hygiene standards, including HACCP procedures.
- Maintain high standards of personal hygiene and cleanliness.
- Use cleaning materials, equipment, and kitchen tools safely and correctly.
- Follow proper procedures for preventing cross-contamination.
- Ensure food preparation areas are kept clean and hygienic at all times.
Learning & Development Responsibilities
- Develop basic knowledge of food preparation, cooking methods, and kitchen operations.
- Learn the correct handling and use of kitchen equipment under supervision.
- Observe and learn standard recipes, portion control, and food presentation requirements.
- Attend all departmental briefings, meetings, and training sessions as assigned.
- Seek guidance from Chefs and senior team members whenever required.
- Demonstrate willingness to learn and continuously develop culinary skills.
General Responsibilities
- Report for duty on time in a clean and complete uniform.
- Maintain a high standard of personal grooming and hygiene.
- Follow hotel fire, life safety, emergency, and security procedures.
- Follow all departmental policies, procedures, and safety standards.
- Maintain a clean, organised, and safe working environment.
- Work cooperatively with the kitchen team and assist during busy operational periods.
- Handle food, equipment, and hotel property with care.
- Perform other reasonable duties assigned by the Management of the Hotel.
Main Complexity / Critical Issues in the Job
- Learn and maintain proper food preparation, hygiene, and safety standards under supervision.
- Follow portion control procedures and assist in minimising food wastage.
- Work efficiently in a fast-paced kitchen environment while following instructions accurately.
- Handle kitchen equipment and ingredients safely and responsibly.
- Develop the required skills and knowledge to support smooth kitchen operations.