DEMI CHEF

To work closely under Sous Chef's supervision and carries out his instructions in a professional manner to achive the desired result in his action.

Wear a complete and clean uniform and maintains proper personal appearance and hygiene standard.

Understand the content of the Standard Operation Procedure.

Makes sufficients daily thorough mise-en-pace of all items featured on the menu.

Supervises through the various Commis.

Must be able to read and understand and event order.

Responsible for proper preparation for all dishes regards to taste, temperature, garnishing, and timing in accordance to set standard.

Maintains proper business relations with superiors, staff related and service departments.

Supervise, coordinates all activities of the Kitchen.

Check all food before serving to guest, quality and presentation.

Performs duties common to all Demi Chef de Partie as may be assigned.

To prepare various type of ala carte menu item and buffet products.

Aware monthly food promotion and activities in the outlet.

To order perishable and non-perishable items for daily operation.

Coordinate daily staff assignment ad staff schedule.

Ensure proper usage and maintain cleanliness of kitchen equipment and utensils to all kitchen area.

Understand well procedure of leave application and procedure for sick leave.

Preparing of Daily Market List.

To perform all other duties as may be directed from time to time by company designated Appointee.

QUALIFICATION / EDUCATION :

Must possess minimum SPM or any equivalent hospitality related certification

EXPERIENCE :

Minimum 3-4 years working experience in hotel or restaurant operation.

SKILL :

Good communication skill.

Knowledgeable in Culinary.

Certified in HACCP & Food Handler.

Highly developed, demonstrated teamwork skills.

Self-motivated, creative & high enthusiasm.

Job Type: Full-time

Pay: RM1,900.00 - RM2,500.00 per month

Benefits:

• Meal provided

Schedule:

• Rotational shift

Supplemental Pay:

• Overtime pay
• Yearly bonus