Butcher

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick  Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

Works actively, co-ordinates and properly prepare all raw materials such as meat, poultry and seafood according to specifications and ensures a smooth and efficient operation

· Sets up for Breakfast lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

· Adheres to Movenpick standards of food quality, preparation, recipes, and presentation

· Orders adequate supplies for own section, and sets up “mis-en-place” for section

· Supervises the proper set-up of each item on menus and insures their readiness

· Supervises the correct receiving of meat, poultry and seafood according to specifications

· Stores unused food properly

· Ensures that food from own section is delivered on time

· Follows proper safety, hygiene, and sanitation practices

· Ensures readiness and makes priorities in case of last-minute changes to reservations

· Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

· Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

· Co-ordinates job tasks with staff in own section

· Helps employees to achieve optimum quality

· Knows how to follow applicable laws regarding food safety and sanitation

· Ensure that spoilage and wastage is kept to a strict minimum

• Minimum Primary school education 

• Additional certification(s) from a reputable Culinary school will be an advantage 

• Minimum 2 years of relevant experience in a similar capacity 

• Good reading, writing and oral proficiency in English language 

• Ability to speak other languages and basic understanding of local languages will be an advantage