Breakfast Room Kitchen Trainee

What’s the job?

Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

 

Your day-to-day

• Adhere HACCP policies and procedures within the hotel


• Maintain cleanliness and hygiene of your work stations and maintenance of equipments


• Communicate with team member of hazardous situation and notify supervisors of potiential dangers


• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods


• Adhere hotel brand standards


• Establish and maintain effective employee working relationships


• Attend and participates in all kitchen briefings and meetings


• Attend and participate in training sessions as scheduled


• Communicate politely and display courtesy to guests and internal customers


• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards