Aayam Rai

• Food Preparation & Cooking : Assist in prepping ingredients and executing recipes, ensuring quality and consistency.
• Section Management : Manage and oversee specific kitchen sections, ensuring smooth operation.
• Supervision & Training : Guide and support junior kitchen staff (Commis Chefs) in daily tasks and cooking procedures.
• Hygiene & Cleanliness : Maintain cleanliness, adhere to food safety standards, and ensure proper sanitation of kitchen areas.
• Inventory & Stock Control : Monitor stock levels and assist with ordering ingredients as needed.
• Communication & Teamwork : Collaborate effectively with kitchen team to ensure efficient service.
• Time Management : Manage time effectively, especially during high-pressure service periods.
• Professional Development : Continuously improve cooking skills and take on additional responsibilities for growth in the kitchen.

Food Preparation & Cooking
• Assisting the CDP in running a specific kitchen section (e.g., Sauce, Grill, Fish, Josper, Robata, Garde
Manger).
• Prepping high-quality ingredients following Michelin standards.
• Cooking dishes with precision while maintaining consistency.
• Ensuring every plate meets Michelin-star plating and presentation standards.
2. Kitchen Organization & Efficiency
• Managing mise en place efficiently before service.
• Ensuring smooth operations in your section during busy service hours.
• Communicating with other sections for coordination.
3. Hygiene & Food Safety Standards
• Following strict HACCP and Michelin-star hygiene protocols.
• Maintaining cleanliness and organization in the kitchen.
• Properly storing ingredients and monitoring freshness.
4. Assisting in Menu Development
• Working with the CDP, Sous Chef, and Head Chef on new dish trials.
• Suggesting improvements to enhance flavors and textures.

• Demonstrated excellent team skills whilst supporting chefs in busy kitchen environment.
• Prepared basic ingredients for cooking, promoting seamless meal preparation.
• Provided assistance to kitchen staff for smooth running of operations.
• Supported restaurant's sustainability efforts by actively participating in recycling initiatives.
• Maintained cleanliness standards by thoroughly cleaning utensils and work areas.
• Ensured proper storage of food items to maintain freshness and avoid wastage.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Took orders and portioned food for delivery to client tables.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Monitored storage temperature controls, keeping stored ingredients fresh.
• Received and unloaded new inventory for storage in stores.

Food Preparation (Mise en Place)
• Chopping vegetables, peeling, and cutting fruits.
• Preparing marinades, sauces, and dressings.
• Portioning ingredients for different dishes.
Basic Cooking Assistance
• Assisting in grilling, frying, boiling, and baking under supervision.
• Helping in plating and presentation.
• Supporting different kitchen stations (hot kitchen, cold kitchen, bakery, butchery, etc.).
Maintaining Hygiene & Kitchen Standards
• Keeping workstations clean and organized.
• Following HACCP food safety standards.
• Washing and sanitizing utensils and kitchen equipment.
Stock & Inventory Management
• Storing ingredients properly.
• Assisting in stock checks and reporting shortages.

Guest Services & Check-in/Check-out Assistance
• Welcoming guests and assisting with check-in/check-out procedures.
• Learning to use hotel property management systems (PMS) like Opera.
• Assisting in room assignments and issuing key cards.
Concierge & Guest Relations
• Providing information about hotel facilities and services.
• Assisting guests with restaurant reservations, transportation, and city tours.
• Handling guest complaints or forwarding them to the duty manager.
Phone & Email Handling
• Answering guest inquiries and managing room reservations.
• Assisting in internal communication between departments.
Administrative & Organizational Tasks
• Maintaining guest records and updating databases.
• Assisting with daily reports and shift handovers.

Food Preparation (Mise en Place)
• Chopping vegetables, peeling, and cutting fruits.
• Preparing marinades, sauces, and dressings.
• Portioning ingredients for different dishes.
Basic Cooking Assistance
• Assisting in grilling, frying, boiling, and baking under supervision.
• Helping in plating and presentation.
• Supporting different kitchen stations (hot kitchen, cold kitchen, bakery, butchery, etc.).
Maintaining Hygiene & Kitchen Standards
• Keeping workstations clean and organized.
• Following HACCP food safety standards.
• Washing and sanitizing utensils and kitchen equipment.
Stock & Inventory Management
• Storing ingredients properly.
• Assisting in stock checks and reporting shortages.