Commissary cook 3, Culinary

Insurance, Health checkup, Training & Development, Salary review, Employee Shuttle Service, Annual Leave

Duties may include but not limited to: 

• Prepare the daily mis-en-place and food production.
• Requisition for raw materials and monitor ingredients for quality control purposes.
• Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.
• Continuously improve health and safety standards.
• Deliver high quality products to every guest.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the company policies and procedures and comply with the Code of Conduct.
• Remain well-mannered and well-groomed as per department and company standards.
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
• Participate in the Company recycling program and follow a strict discipline to reduce, re-use and recycle whenever possible.
• Perform other related duties as assigned.