Job Description

1. Provide the highest and most efficient level of hospitality service to the hotel guests.

2. Works in the designated station as set by Executive Chef and/or Sous Chef.

3. Able to organise the assigned work area and efficiently put away orders.

4. Able to prepare and sells food within recommended time frames to meet Guest expectations.

5. Able to produce quality product in a timely and efficient manner for the guests or staff.

6. Responsible to maintain cleanliness, sanitation at the assigned work area.

Skill set

• Cooking