ONCALL KITCHEN STAFF

·         Educational Background: High school graduate; vocational course or training in Culinary Arts, Cookery, Food and Beverage Services, or a related field is an advantage.

·         Work Experience: At least 6 months to 1 year of experience in a hotel, restaurant, catering service, or commercial kitchen is preferred. Fresh graduates with relevant training may also be considered.

·         Food Preparation Skills: Knowledge of basic food preparation, proper handling of ingredients, portioning, and kitchen mise en place.

·         Food Safety and Sanitation: Knowledge of proper food handling, personal hygiene, kitchen sanitation, and food safety standards.

·         Kitchen Equipment: Familiarity with kitchen tools, utensils, and basic kitchen equipment.

·         Flexibility and Availability: Must be available to work on-call, including weekends, holidays, and during peak business periods, depending on operational requirements.

·         Teamwork: Ability to work effectively with chefs, cooks, stewards, and other kitchen personnel in a fast-paced environment.

·         Physical Fitness: Must be physically capable of standing for extended periods, lifting kitchen supplies when necessary, and performing kitchen duties safely.

·         Attitude and Discipline: Must demonstrate punctuality, reliability, initiative, professionalism, and willingness to follow instructions.

Adaptability: Willing to be assigned to different kitchen sections and perform duties based on the hotel's operational needs.