KEY SKILLS

• Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes.

• Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required.

• Effectively able to maintain high levels of kitchen assistance service at all times.

• Good English Language skills required. 

JOB DESCRIPTION

• Food preparation and cooking responsibilities as directed by Sous Chef, CDP, Commi 1.

• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, etc.

• Works in various galley stations that prepare meat, fish, vegetables.

• Perform multitask activities such as wash, peel, cut and shredding fruits and vegetables.

• Cut, trim and bone meat prior to cooking or serving.

• Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

EDUCATION QUALIFICATION

•  Whiz Culinary Diploma Program

• Other relevant Culinary Diploma Program.