ACADEMIC & TRADES QUALIFICATIONS

Knowledge of Cooking methods
Knowledge on use of spices and flavorings
Prior experience of having worked with standardized recipes
Knowledge of FIFO techniques
Minimum basic food hygiene

EDUCATION REQUIREMENTS

Minimum High School Level / 12th Grade Pass/ Diploma in Culinary or equivalent

WORKING EXPERIENCE & SKILLS

Minimum 1.5 years working hospitality or F&B.
Minimum 2-years working experience in the catering business preparing similar cuisine
Oral fluency in English, ability to read English
Job Types: Full-time, Contract, Permanen

Unit Operational Performance

• Adheres to product specifications/recipes & quality standards
• Adheres to product arrangements and ensures merchandising standards are maintained

· Assists in ensuring activities in BOH are geared up for the “peak periods” and food service quality and service is up to brand benchmarks in relation to serving timings and temperatures

· Adheres to hygiene practices – receiving, storage, preparation, handling of food, holding times, and service in the kitchen is consistent with BINGHATTI HOSPITALITY regulations and local health authorities

• Adheres to correct portioning techniques by the FOH staff
• Meet standards for personal appearance, uniform image, & personal hygiene
• Conducts daily stock check & provides information to Sous Chef and CDP
• Prepares food according to production guidelines set by Store Manager and Sous chef
• Has product knowledge and can explain cooking procedures as per specifications

· Works as a team player and assists other staff in delivering results in QSC, Sales, People, Profit

• Knows how to record waste accurately

· Keeps work areas clean in a restaurant/kitchen, with the use of appropriate chemicals for food contact surfaces

• Assists with the preparation of staff meals
• Other task designated by the executive chef or the head chef /in charge