REQUIRED DEMICHEF DE PARTIE (PASTRY) : 1 NUMBER
REQUIRED COMMIS CHEF : 2 NUMBER
KITCHEN STEWARDING :1 NUMBER
PREFERABLY INDONESIAN , PHILIPINO AND INDIAN NATIONALITY
Monitors kitchen equipment and reports issues to superiors
Continually develops culinary knowledge to produce high-quality meals
Measures, mixes, and prepares meal ingredients, sauces, and seasonings
Washes, chops, and cuts fruit, meat, and vegetable items
Assesses inventory and requests resupply when necessary
Plates meal items under the chef de partie’s supervision
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