Indian Cook (Junior)

$ 600 / month
Logo of The Empire Hotel & Country Club
Brunei Jobs
Job Offer:
Food / Beverage Jobs
$ 600 / month
Brunei Muara
Bandar Seri Begawan
Local area:
The Empire Hotel & Country Club Jerudong
Job Details:

Position: Indian Cook (Junior)
Total Vacancy: 1 Male/Female

Job Description:

Purpose of Role:

• To exceed customer expectations through the production of quality food products which comply with menu standards, following cost / waste management controls, Halal, HACCP/ safety best practice.

Functional Knowledge

a - Knowledge of Indian cooking styles
b - Kitchen safety requirements
c - Use of kitchen equipment
d - Halal requirements
e - Hotel Health & Safety Policy and to identify and report hazards
f - Understand and support the Hotel’s emergency evacuation procedures


a - Previous experience of producing Indian cuisine in Hotel or Restaurant
b - Previous customer service role

Core Job Functions

1. To cook and deliver quality food products by
a - Following correct cooking methods
b - Following recipe and production systems
c - Maintaining consistent standards
d - Supporting the development of new menus and improvements

2. Responsible for following HACCP and the health and safety and fire policy to protect all stakeholders by
a - Following hotel policies and procedures
b - Maintaining HACCP recording of all critical points
c - Ensuring compliance with personal hygiene rules and reporting infections and health hazards
d - Reporting pest control issues promptly
e - Checking safe temperatures are maintained and reporting/ resolving these otherwise
f - Reporting all emergencies, dangerous occurrences and accidents promptly to the Sous Chef

3. Support full compliance with the Brunei Halal regulations, in
a - All products used being approved by the authorities
b - Seeking prior approval for any new products required

4. Contribute to effective food cost management by
a - Processing efficiently at each stage to minimise wastage
b - Ensuring recipes and portion size, by weight, are complied with
c - Preparation of raw ingredients correctly to minimise wastage
d - Recording wastage, as per policy
e - Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates

5. Behave according to the Hotel values

• Collaboration - work effectively, reliably and inclusively with everyone to achieve the vision

a - Build and maintain beneficial productive work relationships
b - Work positively together and hold yourself and others accountable
c - Proactively support and set others up for success

• Excellence - demonstrate determination, resourcefulness and purpose to deliver the best results.

a - Focus and strive for perfection in style, manner, taste and presentation
b - Confront reality and ‘fix’ with discipline and urgency
c - Think proactively, establish clear priorities and be organised

• Trust - inspire confidence by always being caring, fair, honest and transparent with all
a - Do the right thing and deliver on promises
b - Talk straight, handle differences with others directly, as they occur, always seeking a solution
c - Show loyalty by giving credit and speaking positively about others in their absence

Responsibility of Role:

1. Provide high quality food for guests
2. Delivering excellent guest service
3. Maintain a clean and safe operation
4. Minimising wastage and following portion control to achieve 30% food cost
5. Maintaining Halal and HACCP standards
6. Reporting faulty or damaged equipment immediately

Person Specification:


a - Culinary qualification, BTec, NVQ (preferred)
b - Food hygiene certificate (preferred)
c - A good understanding of written and spoken English

Physical requirements

a - Physically fit to be able to carry out the duties of the post: carrying and lifting, walking and standing for long periods, working in a hot environment.
b - Ability to work shifts, 365 days per year.

Performance Competencies

a - Customer Focus
b - Teamwork
c - Flexibility
d - Communication Skills
e - Energy
f - Empire Values

Education Required: Ordinary National Diploma
Age: 25 - 50 years old
Driving License Class: 3
Basic Salary: B$ 600 / Month
Employment Type: Part Time/Full Time
Benefit: Duty Meal, Uniform & etc

Closing date: 12/09/2019

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