About the job
Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
Assist in preparation of hot dishes following specified recipes and yield guides
Ensure cleanliness and orderliness of working area in line food hygiene and safety guidelines
Comply with specific preparation instructions for each recipe and food safety and hygiene guidelines
Actively participate to learn, record and culinary skills and recipes
Work in the designated station as set by Executive Chef and Chef – in- Charge
Prepare the hot meals for airlines using the menu specifications provided and communicated safety guidelines
Responsible to maintain cleanliness, sanitation at the assigned work area
Preparation of all hot meals within set deadlines to avoid delay
Storing of all hot meals in the holding fridge
Practice proper grooming, personal hygiene, and use safety equipment
Compliance with all company standards, food safety requirements, health, safety and environment procedures
Perform other duties as assigned by the DCDP, Chef -in- Charge and Executive Chef
Demonstrated knowledge in Culinary or related fields
Minimum 1 years’ working experience in cooking/culinary or related departments
Working knowledge of the fundamentals of cooking
Working knowledge of kitchen equipment and tools
Availability to work in varied shifts, including weekends and holidays
Working knowledge of food safety practice and procedure
Effective communication skills
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