Duties and Responsibilities

·       Setting up workstation with all needed ingredients and cooking equipment.

·       Preparing ingredients to use in cooking (chopping, peeling vegetables and etc.)

·       Cooking food with correct utensils and equipment.

·       Record mise en place checklist under section leader supervision.

·       Start working day by following mise en place checklist and always check with section leader if there is any doubt or uncertainty.

·       To fully understand and knowledgeable of current section.

·       Follow the recipe given by section leader whenever performing a task that requires recipe.

·       To have consciousness/awareness of food wastage and resources wastage.

·       Assist in deliveries and ensure all products are arranged in standard required manner.

·       Perform basic food preparation and cooking under section leader supervision.

·       Offer assistance to any colleagues if helps are needed.

·       To keep workstation well organize and hygiene at highest standard all times.

·       Labelling has to be done daily at current section and given responsible area.

·       Maintaining highest standard of personal grooming.

·       Performing highest standard of food handling procedure based on the training given.

·       Cleaning up the kitchen based on the schedule.