• Support the Chef de Partie or Sous Chef in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Control food stock and food cost in his section • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

• 2-3 years of experience in kitchen in hotels or restaurant. • Able to communicate in basic English • Be positively spirited and passionate about foods • Be a very positive, dynamic, creative and dedicated team player. • Willing to work under pressure, extra hours or day off or public holiday