Job Description:

• Facilitate effective communication and engagement at the workplace.
• Apply food safety management systems for foodservice establishments.
• Conduct food and beverage hygiene audit.
• Demonstrate advanced dry heat cooking techniques.
• Demonstrate sous-vide method.
• Establish relationships for customer confidence.
• Facilitate effective work teams.
• Grind wet flour.
• Identify meat and its fabrication and utilization in culinary.
• Identify seafood and its fabrication and utilization in culinary.
• Maintain workplace safety and health policies and procedures.
• Manage productivity improvement.
• Solve problems and make decisions at the supervisory level.
• Supervise food production.
• Supervise quality procedures.
• Understand Asian food culture and techniques.
• Understand nutritional knowledge and dietary requirements.

Additional Information

Career LevelNon-ExecutiveQualificationHigher Secondary/Pre-U/’A’ Level, Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate DiplomaYears of Experience1 yearJob TypeFull-TimeJob SpecializationsHotel/Restaurant, Food/Beverage/Restaurant

Company Overview

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Additional Company Information

Registration No.199904130NCompany Size1 – 50 Employees

IndustryHuman Resources Management / Consulting

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