• Assists and participate the day-to-day activities and functions of kitchen facilities, food items preparation and production in assigned section and ensure that the standard performance are implemented and maintained according to designated task
• Conducts all mise-en-place work required appropriately, completely, efficiently and ensures that all kitchen appliances and areas of responsibilities are clean, neat,' sanitize and presentable

• Complies with and ensures that the Hotels :

• Health, Safety and Hygiene Policy
• House Rules and Regulations
• Grooming and Appearance Standards

• Ensures punctual attendance and adheres to duty schedules as directed by the Exec. Chef
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists
• Prepares and services all food items according to hotel recipes and standards
• Ensures consistency in taste and presentation of all food items
• Maintains daily mis-en-place and prepares certain food items for the following days duties
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Assumes responsibilities of the Demi Chef in their absence
• Performs related duties and special projects as assigned
• Any other duties that may be assigned by superior from time to time