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 hotels 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 hotels 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