Elite Hospitality Management
Junior Chef -Asian/Arabic cuisine
1. Prepare the daily mise-en-place and food production in the related kitchen.
2. Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
3. Checks expiry dates and proper storage of food items in the section.
4. Learns, Practices, Records, Rectifies HACCP working procedures, manuals, forms & understands the principles of why perform duties as assigned by the head chef and management.
5. Maintain a high standard of hygiene and grooming.
Skills & Experience
1. At least 1 year of experience in a restaurant in the same field. With health & safety and food hygiene courses certificate(preferably).
2. Can read and communicate in English.
3. Should work on flexible shifts including weekends and holidays on a rotation basis.
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