JOB OBJECTIVE

The Job holder will be our point personnel for the cleanliness of the department – surfaces, equipment and linen, with the help of students who need guidance and supervision. He/she should be able to handle the large cooking equipment, food preparation skills, for high volume catering, and will be instrumental in assisting the technician in the safe custody and control of the capital investment

DUTIES AND RESPONSIBILITIES:

Clean and sanitize kitchen surfaces and equipment
In-charge of the laundry of restaurant/kitchen linen
Operation of large-scale cooking equipment and assist in food preparation
Preserve left-over food appropriately to reduce wastage
Maintenance and handling of buffet chaffing dishes
Set-up of buffet functions
Identify safety hazards and report any incidents for preventative measures
Liaise with the Hospitality facility supervisor for safe custody of kitchen inventory, stock taking and maintenance
Stock the student work stations with utensils
Ensure equipment is in safe working conditions, reporting need for
repairs/maintenance
Trash bins management to the out-sourced provider
Switch off fuel/power supply from the main supply

QUALIFICATIONS AND EXPERIENCE

A certificate/diploma in food and beverage; experience in the industry will be an added advantage
Knowledge of the cleaning and maintenance of various kitchen surfaces, equipment and linens.
At least 1 year experience in the industry
High integrity and work ethic
Knowledge of Hygiene and safety regulation
Food production and preparation skills and attention to detail

OTHER SKILLS AND COMPETENCIES

Good communication skills
Excellent presentation skills
IT skills
Maintain punctuality and deadlines
Ability to work independently and collaboratively with colleagues.
Ability to work under minimal supervision