1. Thai Cuisine

2. Preparing Salad & Soup as per the hygiene standard.

3. Handling various types of kitchen equipments

4. Maintaining food inventory and follow up procedures.

5. Performed and delegate tasks from chef in charge.

6. Stocks Inventory & checking expiry dates.

7. Serving busy breakfast operations and making sure the section is filled all the time.

8. Maintaining kitchen store inventory

9. Monitoring expiry dates of miss-en-plase, preparation checklist.

10. Prepare fresh ingredients for cooking according to recipes/

11. menu.

12. Responsible to maintain food logs.

13. Support the Demi Chef de Parti or Commis in the daily

14. operation and work.

15. Test foods to ensure proper preparation and temperature.

16. To assist chef de parti in preparing food according to the,requirements or recipes or standards, and

17. The specifications for his department,to assist chef with chopping, packing and helping/learning with

18. dishes.Attend the training being conducted and implement in daily

19. operations and improve the quality of

20. Work according to the menu specifications by the Chef de Parti.