Minimize food waste, spoilage, and overproduction through proper planning and portion control.
Maintain kitchen equipment, utensils, tools, and work areas in good condition.
Support other Culinary sections when required.
Food Safety, Hygiene & Quality
Maintain the highest standards of food safety, hygiene, sanitation, and workplace safety.
Comply with hotel procedures, HACCP requirements, and applicable food safety regulations.
Ensure all food products are properly handled, stored, labelled, dated, and rotated according to the First-In, First-Out (FIFO) method.
Maintain strict temperature control and safe handling procedures for raw seafood and ready-to-eat products.
Prevent cross-contamination and follow all allergen-management procedures.
Ensure all work areas, equipment, knives, utensils, and storage areas are clean and sanitized.
Complete all required temperature logs, cleaning schedules, and food safety records accurately.
Report any food safety, quality, equipment, or operational concerns immediately.
Guest & Internal Service
Support the delivery of exceptional guest experiences through high-quality, fresh, and visually appealing food.
Ensure guest preferences, dietary requirements, allergies, and special requests are followed accurately.
Maintain positive and professional relationships with guests, Chedians, and other departments.
Respond promptly and professionally to operational requests and feedback.
Cost Control
Support food-cost control through recipe compliance, accurate portioning, and responsible use of ingredients.
Minimize waste, spoilage, and unnecessary consumption.
Monitor stock levels and support accurate requisitioning.
Participate in inventory and stock-count activities as required.
Use equipment, utilities, and operational supplies responsibly.
Teamwork & Development
Work closely with the Chef de Partie and other Culinary Chedians to ensure smooth operations.
Support and guide Commis Chefs, trainees, and interns assigned to the section.
Assist with training related to recipes, preparation techniques, presentation, hygiene, and food safety.
Promote teamwork, effective communication, creativity, and continuous improvement.
Participate in departmental briefings, meetings, training sessions, and cross-training activities.
Support and demonstrate GHM's values and contribute positively to the hotel's culture.
Other Duties
Maintain high standards of personal hygiene, grooming, and professional conduct.
Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
Follow all fire, health, safety, hygiene, security, and emergency procedures.
Remain flexible and respond positively to changes in operational requirements.
Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.
