Cuisine Chef (Roast Chef Ii)

Role and Responsibilities Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions 1. Assist Chef in planning of food events and promotions 2. Ensure standard food hygiene maintained and responsible for the standard quality and quantity of food produced 3. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations 4. Attend to the preparation and cooking of menu items involving BBQ/Grill section 5. Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables 6. Assist in managing discipline, cleanliness, hygiene of the kitchen area 7. Any other duties as assigned by Management. 8. Others: Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace. Not engage in any unsafe or negligent act that may endanger yourself or others working around you. Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment. Any other tasks as assigned by the Head of Department. Requirements: Certification in culinary arts 5-8 years of relevant experience with Food and Hygiene Certification Ability to provide creative innovative in menu, preparation and presentation in culinary forms Ability to multitask and have good time management skills Strong leadership qualities to lead and motivate team Dependable and good team player Good communication and interpersonal skills Excellent Service Orientation Benefits in joining us: Complimentary daily staff meal Birthday leave and vouchers Holistic medical & insurance health benefits for staff Central location. Easy access to public transport We regret that only shortlisted candidate will be notified.