F&B Kitchen Trainee

JOB SUMMARY: 

Responsible for the daily productions, preparation and presentation of the kitchen under the directive of Executive Chef/ Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures. 

• Use kitchen technology, equipment and tools correctly to support productivity and efficiency.


• Participate in continuous improvement activities and suggest ways to improve kitchen processes.


• Share feedback on current work processes and service challenges with supervisors.


• Contribute ideas for new dishes, recipes and menu improvements under the guidance of chefs.


• Follow the hotel’s service standards, culinary procedures and Standard Operating Procedures (SOPs).


• Comply with Workplace Safety and Health (WSH), personal hygiene and food hygiene HACCP requirements.


• Follow food waste management procedures and practise proper portion and waste control.


• Maintain cleanliness of kitchen utensils, equipment and work areas before, during and after shifts.


• Prepare mise en place and assist with basic food preparation and production.


• Assist with food packaging for takeaway and other operational requirements.


• Assist with inventory checks, stock records and replenishment of kitchen supplies.


• Perform assigned daily kitchen duties according to the roster and chefs’ instructions.


• Support day-to-day kitchen operations and work collaboratively with the culinary team.


• Follow the hotel’s emergency, crisis response and business continuity procedures. 

CANDIDATE PROFILE: 

• Diploma / Vocational certificate in Culinary Skills or related field


• 1 year of related experience or an equivalent combination of education and experience  

QUALIFICATIONS & EXPERIENCE: 

• Commitment to work rotating shifts, weekends and public holidays


• Great communication skills  


• Valid Food Hygiene/ Food Handler certificate as required by local government  


• Outgoing and people oriented


• Able to multi-tasks and ability to handle food