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Sets up the mis-en-place station for the various meal periods according to performance standard. Collects food requisitions from the kitchen / commissary kitchen as directed. Breakdown work station at the end of meal periods & store the food away properly in the fridge to HACCAP standard. Prepares check & taste the food before the service. Examines filled tray for completeness & appearance, & store completed trays in refrigerated storage cabinets to be sent to dining room. Works in any station of the kitchen when necessary or as requested by Executive Chef / Head Chef / Sous Chef/ Chef de Partie. Accurately and efficiently cooks and prepares food products.