Jiawei Hoo

• Hands on food service operations on a day-to-day basis using a large range of kitchen equipment.

• Ensure food standards, preparation, presentation and cooking techniques meet establishment standards and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

• Food is to be checked and tasted at all times for freshness and quality.

• Follow The Star safety policies and procedures.

• Practice the highest possible standard of hygiene to meet Health & Safety regulations.

• Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws.

• Report any maintenance that might cause a food safety breach.

• Ensure food safety documentation is filled in correctly.

• Maintain focus on ‘the Customer’s need’, individualizing and personalizing service using initiative.

• Treat colleagues from all cultural groups with respect, sensitivity and transparency.

• Use safe manual handling techniques and practice safe work habits following TSS Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and pollution.

• Role model best practice regarding Star policies on bullying, harassment and discrimination.

• Communicate regularly with the Chef De Cuisine regarding maintenance and servicing of all venue fixtures, fittings and equipment.

• Hands on food service operations on a day-to-day basis using a large range of kitchen equipment.

• Ensure food standards, preparation, presentation and cooking techniques meet establishment standards and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

• Food is to be checked and tasted at all times for freshness and quality.

• Follow Crown Sydney food safety policies and procedures.

• Practice the highest possible standard of hygiene to meet Health & Safety regulations.

• Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws.

• Report any maintenance that might cause a food safety breach.

• Ensure food safety documentation is filled in correctly.

• Maintain focus on ‘the Customer’s need’, individualizing and personalizing service using initiative.

• Treat colleagues from all cultural groups with respect, sensitivity and transparency.

• Use safe manual handling techniques and practice safe work habits following Crown Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and pollution.

• Role model best practice regarding Crown Sydney policies on bullying, harassment and discrimination.

• Communicate regularly with the Head Chef and Executive Sous Chef regarding maintenance and servicing of all venue fixtures, fittings and equipment.

• Ensure neat, clean and functionally operating sections are presented at all times.

• Be fully conversant with the establishment’s fire and emergency evacuation procedures.

• Manage food storage and rotation of all produce.

• Ensure cleaning schedules are followed and Due diligence booklet is completed daily.

• Follow the Crown Hygiene cleaning of equipment manual.

• Manage all activities in the kitchen, including food preparation and

production, and training of kitchen new staff or trainee.

• Supervise and inspect all preparation and cooking equipment on a regular

basis to ensure that they are kept clean, sanitary, and in perfect operating

order.

• Monitor holding and storage operations, stocking and food rotation, and

guarantee food service sanitation standards are met.

• Assure kitchen personnel is trained in best cleanliness and sanitation

practices.

• Able to multitask in every section during operation time in pick hours.

• Hands on food service operations on a day-to-day basis using a large range of kitchen equipment
• Ensure food standards, preparation, presentation and cooking techniques meet establishment standards and are maintained at that level
• Work with the kitchen brigade and take corrective action where appropriate if standards are not met
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way
• Food is to be checked and tasted at all times for freshness and quality
• Follow Lucas Group food safety policies and procedures
• Practice the highest possible standard of hygiene to meet Health & Safety regulations
• Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws
• Report any maintenance that might cause a food safety breach
• Ensure food safety documentation is filled in correctly
• Maintain focus on 'the Customer's need', individualizing and personalizing service using initiative
• Treat colleagues from all cultural groups with respect, sensitivity and transparency
• Use safe manual handling techniques and practice safe work habits following Lucas Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and pollution
• Role model best practice regarding Lucas policies on bullying, harassment and discrimination
• Communicate regularly with the Head Chef regarding maintenance and servicing of all venue fixtures, fittings and equipment
• Ensure neat, clean and functionally operating sections are presented at all times
• Be fully conversant with the establishment's fire and emergency evacuation procedures
• Manage food storage and rotation of all produce
• Ensure cleaning schedules are followed and Due diligence booklet is completed daily
• Follow the Lucas cleaning of equipment manual

• Manage all activities in the kitchen, including food preparation and production, and training of kitchen new staff or trainee
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Able to multitask in every section during operation time in pick hours

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff's performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Preparing the mise-place of every chinese function
• Ensuring the quality of mise-place
• Responsible in ordering for every chinese function
• Preparing duty roster for the staff
• Help to maintain the food cost by doing a proper ordering and minimize wastage

• Preparing the mise-place of every Chinese function
• Ensuring the quality of mise-place
• Responsible in ordering for every Chinese function
• Preparing duty roster for the staff
• Help to maintain the food cost by doing a proper ordering and minimize wastage
• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety

• Assisting Other Chefs
• Helping With Deliveries
• Measuring Ingredients
• Preparing Meats and Vegetables
• Assisting With Stock Rotation
• Training and Learning
• Cleaning Stations
• Commis Chef Skills

• Assisting Other Chefs
• Helping With Deliveries
• Measuring Ingredients
• Preparing Meats and Vegetables
• Assisting With Stock Rotation
• Training and Learning
• Cleaning Stations
• Commis Chef Skills