Previous experience in a professional kitchen, preferably within a hotel or restaurant environment.
Basic knowledge of kitchen hygiene practices, food safety procedures, and occupational health and safety standards.
Good guest relations and communication skills.
Basic knowledge of food preparation, cooking techniques, and kitchen operations.
Ability to work effectively as part of a team and follow instructions from supervisors.
Familiarity with HACCP principles and food handling procedures is an advantage.
B. Key Areas of Responsibility
1. Operational
Assists in overseeing daily food production within the assigned kitchen section, ensuring that all required mise-en-place and finished dishes are prepared and delivered according to established standards.
Complies with all applicable health and safety regulations, HACCP principles, and food safety procedures.
Prepares daily mise-en-place and assists with food production in different sections of the main kitchen or satellite kitchens as required.
Guides and supports junior employees in their daily food preparation tasks and actively participates in the setup of buffets and special functions.
Ensures that all dishes prepared within the assigned section are consistent and follow approved standard recipes.
Follows instructions and recommendations from immediate supervisors to complete daily operational tasks efficiently.
Assists the Chef de Partie in ensuring that all culinary operations within the assigned section comply with company and hotel policies, procedures, and minimum standards.
Regularly checks expiry dates, food labeling, and proper storage of food items within the assigned section.
Supports food cost control by minimizing wastage and ensuring proper utilization of ingredients.
Assists in training junior Culinary employees in the skills and techniques required to perform their duties effectively.
Works in other kitchen sections when necessary or as requested by the Chef de Partie or senior management.
Prepares dishes according to menu specifications and instructions provided by the Chef de Partie.
Ensures that kitchen sanitation and cleanliness standards are consistently maintained.
Maintains high standards of food quality, consistency, and presentation while staying updated on new products, recipes, and preparation techniques.
Develops familiarity with different kitchen sections to support operational flexibility and teamwork.
Ensures that kitchen equipment and utensils are properly maintained and handled to minimize damage and breakage.
Supports the implementation of corrective actions arising from Consumer Audit results.
2. Customer Service
Assists in ensuring that all guest-contact Culinary employees deliver the brand promise and provide exceptional guest service at all times.
Supports the delivery of excellent service to internal customers and other hotel departments.
Handles guest and internal customer inquiries or complaints courteously and professionally, referring matters to supervisors when necessary and ensuring appropriate follow-up.
Maintains positive and professional working relationships with guests and colleagues.
3. Financial
Supports employee productivity through teamwork, multi-skilling, and efficient task allocation to meet operational and financial objectives.
Assists in controlling food wastage, utility consumption, and operating costs within established guidelines.
Ensures proper handling and efficient use of kitchen equipment and resources.
Supports the implementation of new technology and equipment to improve operational efficiency and productivity.
4. Personnel
Assists in supervising junior Kitchen employees in the performance of their duties, ensuring compliance with hotel policies, procedures, and applicable regulations.
Supports the monitoring of punctuality, personal appearance, grooming, and hygiene standards of employees within the assigned section.
Promotes effective communication among team members and maintains a safe, respectful, and supportive working environment.
Establishes and maintains effective working relationships with colleagues and other hotel departments.
Supports the development of junior Kitchen employees through on-the-job training, coaching, and guidance.
Demonstrates flexibility by assisting in other kitchen sections and participating in cross-training activities when required.
Assists in training employees to ensure they possess the necessary skills to perform their duties efficiently.
Supports the Chef de Partie in maintaining established food preparation, presentation, and operational standards.
Ensures that employees understand and comply with hotel rules, regulations, policies, and procedures.
Follows and promotes compliance with all hotel, company, and local regulations relating to fire safety, occupational health and safety, hygiene, and security.
5. Other Duties
Attends and contributes to all required training sessions, departmental briefings, and meetings.
Supports Culinary training initiatives and assists in preparing training materials and operational task breakdowns when required.
Maintains awareness of applicable legislation and workplace regulations relevant to the role.
Demonstrates responsible and professional behavior at all times, positively representing the hotel and GHM.
Maintains professional working relationships with colleagues, suppliers, business partners, and other relevant stakeholders.
Reads and understands the hotel's Employee Handbook and complies with all hotel rules and regulations, particularly those relating to computer resources, fire safety, hygiene, health, and safety.
Maintains high standards of personal presentation and grooming.
Undertakes additional operational tasks and supports different kitchen sections as directed by management.
Adapts to changes in Food and Beverage operations in accordance with hotel and company requirements.
Complies with all applicable statutory requirements relating to workplace health and safety, hygiene, fire prevention, and employment regulations.
Carries out any other reasonable duties and responsibilities as assigned by management.