รายละเอียด

Duties and Responsibilities:

- Prepare and handle ingredients according to established recipes and kitchen standards.
- Assist with mise en place for daily operations, including breakfast, lunch, dinner, and events.
Prepare vegetables, meat, seafood, sauces, dressings, and other ingredients as assigned.
- Ensure all ingredients are properly stored, labeled, and handled according to food safety standards.
- Cooking & Food Production
- Assist the Chef de Partie and kitchen team in - preparing Western dishes.
- Follow standard recipes, portion controls, cooking methods, and presentation standards.
- Ensure food is prepared and served at the required quality and temperature.
- Assist with buffet, à la carte, banquet, and special event food production.
- Maintain consistency in taste, portion, and presentation.
Food Safety & Hygiene
- Follow HACCP, food safety, sanitation, and hotel hygiene standards.
- Maintain proper personal hygiene and grooming at all times.
- Prevent cross-contamination by using appropriate food handling and storage procedures.
- Check food quality, freshness, and expiry dates before use.
- Maintain clean and sanitized workstations, equipment, and utensils.
- Kitchen Operations
Maintain cleanliness and organization of the assigned kitchen area.
- Properly use and care for kitchen equipment and utensils.
- Report damaged equipment, food safety concerns, or operational issues to the supervisor.
- Assist with receiving, storing, and checking kitchen supplies when required.
- Support stock control and minimize food waste.
Teamwork & Communication