About the role
Primary Responsibilities – Operation
Ensure the Oriental kitchen is stocked with required ingredients and raw materials.
Prepare mise en place and assist in cooking Oriental dishes as per standard recipes.
Maintain food quality, presentation, portion control and consistency.
Follow food safety, hygiene and HACCP standards.
Ensure proper storage of ingredients and minimize food wastage.
Clean and maintain kitchen equipment and workstations.
Report hazards, equipment faults and maintenance requirements to the supervisor.
Other Responsibilities
Follow hotel fire, life safety and emergency procedures.
Attend departmental briefings, meetings and training sessions.
Maintain personal grooming and hygiene standards.
Perform other duties assigned by management.
Main Complexity / Critical Issues
Maintain the quality and consistency of Oriental cuisine.
Ensure timely preparation and efficient kitchen operations.
Control food costs and wastage while adhering to hygiene standards.
Qualifications
Diploma or certificate in Hotel Management or Culinary Arts.
0–2 years of experience in a professional kitchen; freshers may apply.
Expertise
Basic knowledge of Oriental cuisine and cooking techniques.
Knowledge of food safety, hygiene and HACCP standards.
Ability to prepare mise en place and handle kitchen equipment.
Understanding of portion control, food storage and wastage management.