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KEY RESPONSIBILITIES
• Be able to plan and produce meals according to tasks assigned by Chef-in-charge;
• Ensure products received meet expectations;
• Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations;
• Ensure and adhere to HACCP, Medina food safety requirements, and all hygiene procedures
KEY REQUIREMENTS
• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Be able to work shift;
• Willing to be cross deployed across sections in Food Solutions when required;
• Preferably with minimum 2 years of relevant experience in hotel food and beverage business;
• Have good knowledge in preparation of different cuisines;
• Have the ability to work in a large brigade with a multi culture team;
• Be prepared to undergo a practical test to display his/her culinary skills.
• Be able to plan and produce meals according to tasks assigned by Chef-in-charge;
• Ensure products received meet expectations;
• Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations;
• Ensure and adhere to HACCP, Medina food safety requirements, and all hygiene procedures
KEY REQUIREMENTS
• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Be able to work shift;
• Willing to be cross deployed across sections in Food Solutions when required;
• Preferably with minimum 2 years of relevant experience in hotel food and beverage business;
• Have good knowledge in preparation of different cuisines;
• Have the ability to work in a large brigade with a multi culture team;
• Be prepared to undergo a practical test to display his/her culinary skills.
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