Demi Chef

• Review the daily production sheets with the Chef De Partie & Sous Chef.
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
• Prepares lists of food products required for station for Sous Chef order and approval
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
• Adhere to all environmental policies and programs as required
• Any other job duties and responsibilities may assign by the Management that may be required from time to time.

Job Types: Full-time, Permanent

Pay: RM2,300.00 - RM2,500.00 per month

Benefits:

• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Rotational shift
• Weekend jobs

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Chef: 2 years (Preferred)