Demi Chef (6 Month Contract)

RM 2,000 - RM 2,000 / month

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To set-up the mise-en-place stations for the various meal periods according to performance standard.
To prepare food items according to the standard recipes based on event order and minimizing food waste.
To assist Outlet Chef or Chef De Partie on store items which inventory and getting the food requisitions from the commissary kitchen as directed.
To break-down mise-en-place stations at the end of meal periods and store the food away properly.
To assist in maximizing morale & productivity.
To work in any section of Kitchen when necessary or as requested by the Outlet Chef & Sous Chef.
To ensure that operating and kitchen equipment are maintain to a good standard with minimum breakage.
To have a complete understanding of the hotel’s policy relating to Fire, Hygiene, Health & Safety, and maintain a high standard of personal appearance & hygiene at all times.
To have a complete understanding in the departmental function as dictated by industry, company & hotel.
To maintain good working relationships with colleagues and all other department.
Perform duties in other areas of kitchen as assigned.