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- Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
- To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels
- To liaise closely with the Executive Chef and Head Chef, ensuring food quality and preparation techniques are of the highest standard.
- Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Use all equipment, tools and machines appropriately.
- Work on off-site events when tasked.
- Assist in inventory taking.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Check that the quality of prepared by team members meet the required standards and make necessary adjustments.
- Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
- Carry out duties and responsibilities in an efficient and productive manner.
- Candidate must possess at least 3 years relevant experience
- Able to speak in English, Bahasa Malaysia & Mandarin
- Good knowledge of Chinese cuisine.
- Able to work with and consume all products and ingredients.
- Basic understanding of food preparation techniques and kitchen safety
- Ability to work in a fast-paced environment and adapt to changing priorities
- Strong attention to detail and commitment to cleanliness
- Team collaboration and the ability to take direction from chefs
- Willing to work on weekends and public holidays.
- Multi-cultural work environment;
- Dedicated training programs;
- A highly motivated team;
- Firm commitment to the development of careers.
- EPF & SOCSO
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