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.

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

• Ability to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

• Good communication skills.

JOB DESCRIPTION

• Works in the designated station as set by Sous Chef, CDP, Commi 1 & 2.

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

• Prepare all menu items by strictly following recipes and a yield guide.

• Prepare ingredients for cooking, including portioning, chopping, and storing food.

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

EDUCATION QUALIFICATION

• Whiz Culinary Diploma Program

• Other relevant Culinary Diploma Program.