Responsibilities:
- Assists in other food production areas as and when assigned.
- Perform any other duties as required by the Executive Chef & Sous Chef.
- Not intentionally or recklessly interfere with anything which is not in the interests of safety.
- Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on.
- Must have extensive knowledge of food and beverage.
Requirements:
- Must have extensive knowledge of food and beverage
- Must be capable to work under pressure
- Must be capable of being a team leader
- Must be creative, innovative and capable of menu engineering