Personnel Management

• Follow instructions from the Chef de Partie and Sous Chefs to complete assigned tasks accurately and efficiently.
• Demonstrate flexibility to meet business needs, including working on any day of the week and any shift.
• Maintain focus and complete tasks in sequence before moving to the next assignment.
• Execute work lists provided by the Chef de Partie within the designated time frame.
• Actively participate in company training sessions, embracing learning opportunities with a positive attitude and adhering to company philosophy.
• Work calmly and efficiently while fostering positive working relationships within the culinary, pastry, and bakery departments.
• Exhibit a positive attitude and take pride in producing high-quality products for guests.
• Comply with company policies and statutory requirements related to health, safety, sanitation, and fire procedures.
• Report any maintenance issues to culinary management using proper procedures.
• Maintain high grooming standards for yourself and team members, ensuring excellent customer relations, especially in public areas.
• Adhere to scheduled work hours and report any sickness or absence following established procedures.

Kitchen / Food

• Monitor food production to ensure compliance with prescribed recipes, specifications, and portion control standards.
• Maintain food quality and presentation standards, ensuring all items meet sanitary requirements and follow the “First In, First Out” principle.
• Store food products appropriately in designated fridges and containers throughout the shift.
• Uphold cleanliness and sanitation standards in all culinary work areas, ensuring stations are cleaned after each service.
• Ensure safe and proper use of kitchen equipment at all times and provide guidance to colleagues on correct usage.

Education & Certification

• Diploma or certification in Culinary Arts.

Experience

• 1–3 years of hands-on experience in culinary arts
• Prior exposure to Japanese and European cuisine will be considered an advantage.

Competencies

• Ability to identify various types and categories of raw materials.
• Knowledge of different culinary styles and cuisines.
• Basic understanding of cooking techniques and food safety standards.
• Proficient in fundamental cooking preparation methods and proper knife handling.
• Maintains a well-groomed, professional appearance.
• Willing and able to work on a shift schedule.