Check with Head Chef of all functions and special requirements, outlet preparation lists, and change of brands.
Check on weekly function board.
Check on monthly function forecast.
Check function list net weight requirements up to 96 hours in advance.
Check with chef any unusual requirements for basic products, i.e., imported products.
Evaluate market lists before ordering.
Order on market list and cross-check with chef.
Inspect delivery for correct temperatures, quality, and correct count (weight), etc.
Re-pack in correct containers.
Separate for storage.
Ensure correct and strict storage procedures.
Produce brand product to list requirement.
Ensure correct net weight count is correct.
Ensure correct packaging.
Ensure correct production date and end date are tagged.
Understand and strictly adhere to the Rules & Regulations established in the employees handbook and the hotel's policy on Fire, Hygiene, Health, and Safety.
Report for duty punctually, wearing the correct uniform and nametag at all times.
Maintain a high standard of personal appearance and hygiene at all times.
Maintain a good rapport and working relationship with staff in the outlet and all other departments.
Attend and contribute to all staff meetings, departmental and hotel trainings scheduled, and other related activities.
Qualifications
Formal culinary education from a recognized institution (preferred).
Minimum 1-2 years of experience in a similar role within a fine dining or 5-star hotel environment.
Strong knowledge of cooking techniques and food safety standards (HACCP).
Ability to create visually appealing dishes while maintaining consistency and quality.
Leadership skills to supervise junior staff and communicate effectively with the team.
