Adhere HACCP policies and procedures within the hotel
Maintain cleanliness and hygiene of your work stations and maintenance of equipments
Communicate with team member of hazardous situation and notify supervisors of potential dangers
Prepare production for daily usage
Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
Adhere hotel brand standards
Establish and maintain effective employee working relationships
Attend and participates in all kitchen briefings and meetings
Attend and participate in training sessions as scheduled
Communicate politely and display courtesy to guests and internal customers
What We Need From You
Diploma / Vocational certificate in Culinary Skills or related field
Minimum 2 years...
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