Primary Responsibilities:

a) To cook standard and/or a-la-carte dishes in accordance with themenu.

b) Toassists the Section Chef with special dishes.

c) Toclean and prepare the kitchen and refrigerator areas.

d) Toassist in preparation of mis-en-place for daily operations.

e) To setup condiments for service and clean up after service.

f) Tokeep kitchen equipment and tools in good order and report anydefects/malfunction.

g) Tocomply with the safety and hygiene standards at all time.

h) To constantly upgrade culinary skills throughtraining and/or self-study.

i) To perform other reasonableassignments as instructed by the Section Chef.

ii) Updating of all FSMS temperature records and adhereto FSMS policies.