Job Description

• To prepare and present all hot and cold food items from designated section to brand standards.
• Prepare daily mise-en-place and food production in different sections of the main kitchen.
• To comply with all Seazen policies and procedures to ensure that all statutory regulations are observed.
• To comply with the conditions of the food hygiene policies.
• To be flexible and willing to help other sections at busy times if required.
• Ensuring good personal hygiene.
• Measuring ingredients and portion sizes for batch and line recipes to implement line/section setup as per brand standards well in advance before service. (Reference - Seazen Standard Recipe Cards)
• To report any maintenance issues to the Sous Chef/Chef-in-charge immediately.
• Helping with rotation and FIFO/FEFO of stock.
• Always Keep work area in hygienic conditions as per SOPs. Follow Clean as you go.
• Monitor stock and expiries in designated section.
• Follow instructions and recommendations from immediate Superiors to complete daily tasks.
• Ensure highest standards and consistent quality in daily preparation and keep up to date with new products, recipes and preparation techniques.
• Participate with other sections to build team-work
• Always follow OH&S to maintain healthy work environment
• Attend training courses as required and implement as and when instructed by immediate supervisors
• Responsible to maintain Food logs and due diligence for designated sections.
• Comply to all duties and responsibilities as guide by Chef-in-Charge
• Always maintain and follow food safety regulations and norms.
• Maintain discretion and maturity in handling sensitive or confidential data.
• Working closely with different departments and stakeholders.
• Other tasks assigned by the manageme nt.

Skill set

• Ability to work in shifts
• Communication Skill
• Excellent use of various cooking methods
• ingredients
• equipment
• tools and processes
• Good Communication