Job Purpose: 

The Lab attendant is required to support trainer for smooth implementation of training modules for the trainees of Professional Chef

 Main Job Tasks and Responsibilities

• Assist the Trainer Professional Chef in setting training objectives and reviewing/deriving learning outcomes and activities.
• Support the trainer in food preparation activities, including cleaning, cutting, chopping, and peeling food ingredients.
• Maintain cleanliness and sanitation in the food preparation areas, adhering to industry hygiene codes and health and safety standards.
• Wash, disinfect, and properly store cooking and kitchen utensils and equipment.
• Purchase, weigh, and store ingredients and food supplies.
• Operate various kitchen appliances and instruments, such as cutters, knives, mixers, and ovens.
• Manage inventory, unload supplies, and organize the storeroom.
• Acknowledge and incorporate feedback from trainees, management, and other stakeholders to improve identified gaps.
• Perform any other assignments given by the line manager.

Required Qualification and Experience:

• Preferably hold a bachelor’s degree in hospitality management.
• Possess at least three years of relevant experience.
• Demonstrate excellent communication skills and practical experience in a well-recognized property.