Pasang Lama

Assisting in all areas of the kitchen for breakfast, lunch and dinner
Prepare mise en place and cooking food
Maintaining health and safety standards
Daily inventory and ordering to the supplier
Assisting monthly inventory

develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area in neat and clean condition
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

• To plan, prepare and cook menu items as directed by the Sous / Head Chef.
• To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
• To assist with stock taking when required.
• To carry out the smooth and efficient running of your section as appropriate.

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.

products.
Responsible for ordering and receiving stocks from central commissary.
Prepare weekly and monthly inventory report.