Brand name : Steamroom
key responsibility
Food Preparation & Service: Prepare, cook, and garnish food items according to established menus, recipes, and quality standards.
Station Management: Maintain a clean, organized, and sanitary workstation, including cleaning, cutting, and storing food items properly.
Stock Management: Monitor inventory, rotate stock, and notify senior chefs of shortages
Assistance & Training: Assist Chef de Parties in daily operations, and sometimes assist in training junior Commis 2 or 3 chefs.
Compliance: Adhere to all kitchen safety regulations, food handling hygiene procedures, and occupational health rules
BENEFIT:
accomodation
Meals
service charges
Tips