Culinary - Apprentice

Job Description

Primary Responsibilities

Kitchen Operations

• •Assist the kitchen team in receiving, storing, and arranging raw materials and ingredients as instructed.
• •Support the team in preparing and organising the assigned kitchen and workstations before operations.
• •Assist with basic food preparation activities such as washing, peeling, cutting, chopping, and portioning ingredients under supervision.
• •Assist in preparing daily mise-en-place as per the requirements of the assigned kitchen or station.
• •Follow standard recipes and instructions provided by the Chef or supervisor.
• •Assist in maintaining appropriate portion sizes and minimising food wastage.
• •Learn and follow the correct use of kitchen equipment and utensils under supervision.
• •Maintain cleanliness and organisation of workstations, kitchen equipment, and food preparation areas.
• •Follow proper food storage, handling, and temperature-control procedures.
• •Report any damaged equipment, unsafe conditions, hazards, or maintenance requirements to the immediate supervisor.

Food Safety & Hygiene

• •Follow the hotel's food safety and hygiene standards, including HACCP procedures.
• •Maintain high standards of personal hygiene and cleanliness.
• •Use cleaning materials, equipment, and kitchen tools safely and correctly.
• •Follow proper procedures for preventing cross-contamination.
• •Ensure food preparation areas are kept clean and hygienic at all times.

Learning & Development Responsibilities

• •Develop basic knowledge of food preparation, cooking methods, and kitchen operations.
• •Learn the correct handling and use of kitchen equipment under supervision.
• •Observe and learn standard recipes, portion control, and food presentation requirements.
• •Attend all departmental briefings, meetings, and training sessions as assigned.
• •Seek guidance from Chefs and senior team members whenever required.
• •Demonstrate willingness to learn and continuously develop culinary skills.

General Responsibilities

• •Report for duty on time in a clean and complete uniform.
• •Maintain a high standard of personal grooming and hygiene.
• •Follow hotel fire, life safety, emergency, and security procedures.
• •Follow all departmental policies, procedures, and safety standards.
• •Maintain a clean, organised, and safe working environment.
• •Work cooperatively with the kitchen team and assist during busy operational periods.
• •Handle food, equipment, and hotel property with care.
• •Perform other reasonable duties assigned by the Management of the Hotel.

Main Complexity / Critical Issues in the Job

• •Learn and maintain proper food preparation, hygiene, and safety standards under supervision.
• •Follow portion control procedures and assist in minimising food wastage.
• •Work efficiently in a fast-paced kitchen environment while following instructions accurately.
• •Handle kitchen equipment and ingredients safely and responsibly.
• •Develop the required skills and knowledge to support smooth kitchen operations.