Demi Chef

Key Responsibilities:

Food Preparation: Assist in the preparation of ingredients and cooking of dishes according to the established recipes and standards.

Station Management: Oversee a specific section of the kitchen (e.g., hot or cold kitchen, pastry), ensuring all items are prepared and presented in a timely manner.

Quality Control: Maintain high standards of food quality, taste, and presentation. Ensure that all dishes leaving the kitchen meet the specified requirements.

Team Collaboration: Work closely with other members of the kitchen team to coordinate tasks, communicate effectively, and contribute to a positive working environment.

Cleanliness and Sanitation: Follow proper hygiene and sanitation practices, including regular cleaning of workstations, equipment, and utensils.

Menu Development: Collaborate with the Chef de Partie and other kitchen staff in the development of new dishes and menu items.

Training and Development: Assist in training junior kitchen staff, ensuring they understand and follow standard operating procedures.

Inventory Management: Participate in inventory control and ordering of supplies, ensuring adequate stock levels for daily operations.

Adherence to Policies: Adhere to all kitchen policies, procedures, and safety standards, including HACCP guidelines.

Problem Solving: Quickly address and resolve any issues that may arise during food preparation or service.

Qualifications and Skills:

Culinary Education: Formal culinary training or relevant culinary qualifications.

Experience: Previous experience in a similar role within a professional kitchen.

Technical Skills: Proficient in various cooking techniques, food preparation, and kitchen equipment operation.

Creativity: Ability to contribute ideas to menu development and presentation.

Communication: Strong communication skills to work effectively with the kitchen team.

Time Management: Ability to work efficiently in a high-pressure environment and meet deadlines.

Adaptability: Flexibility to work different shifts, weekends, and holidays as required.

Attention to Detail: High level of attention to detail and precision in food preparation.

Hygiene Standards: Knowledge of and commitment to maintaining high hygiene and sanitation standards.

Team Player: Collaborative attitude and willingness to support team members.

Job Types: Full-time, Permanent

Pay: RM2,000.00 - RM2,800.00 per month

Benefits:

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

Schedule:

• Afternoon shift
• Day shift
• Evening shift
• Monday to Friday
• Weekend jobs

Supplemental Pay:

• Overtime pay
• Performance bonus

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Chef: 1 year (Preferred)

Expected Start Date: 12/01/2024