Job Title:  Kitchen Assistant

PURPOSE OF ROLE

To cook and collaborate in the production of food in a kitchen section, including the delivery of food quality, Halal, HACCP/ safety and cost efficiency.

CORE JOB FUNCTIONS

1. To cook and prepare food to the defined standards 
• Working to the agreed recipes and standards of presentation 
• Implementing the agreed production systems and methods
• Organising proper / adequate mis-en-place to support the efficient delivery of food on time  
• Inspecting cooking methods to ensure consistency  
• Delegating kitchen tasks fairly and on a rotational basis
• Supporting the development of new menus and improvements

2. To fully support full compliance with the Brunei Halal regulations, through 
• Using only approved products 
• Initiating approval for any new products required 

3. Support food cost management by    
• Processing efficiently at each stage to minimise wastage
• Complying and applying accurate portion control 
• Following recipes and portion size by weight  
• Preparing of raw ingredients correctly to minimise wastage
• Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates
• Maintaining records and acting to reduce all food waste    

4. Ensure full compliance with HACCP 

COMPETENCIES REQUIRED

• Service delivery
• Communication
• Collaboration with colleagues 
• Delivering excellence
• Being trustful
• Performance in job  role
• Adherence to policy 
• Health and safety

CANDIDATE REQUIREMENTS

1. Education
• BTec, Ntec or NVQ in Culinary (Essential)
• Food Hygiene certificate (Essential)

2. Experience
• Knowledge of Asian and Western cooking
• Previous similar role in a luxury hotel (Essential) 
• Previous customer service role

3. Physical requirements 
• Physically fit to carry out the duties of the post: carrying and lifting, walking and standing for long periods, working in a hot environment
• Ability to work shifts, 365 days per year

4. Functional Knowledge
• Halal certification
• HACCP Level 1
• General kitchen safety requirements
• Knowledge of Asian and Western cooking styles
• Knowledge of food preparation styles and standards
• Safe use of kitchen equipment
• Hotel Health & Safety Policy and to identify and report hazards
• Understand and support the Hotel’s emergency evacuation procedures