Chef de Partie

RM 2,100 - RM 2,100 / Per Mon

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Upkeep the cleanliness of the kitchen working area
To assist Sous Chef in daily task of the Culinary department
To execute real cooking of kitchen products as instructed under supervision of Sous Chef
Preparing mise-en-place for a la carte and buffet services or as instructed by superior
Ensuring all stores within kitchen operations area are clean and neat
To enforce the kitchen cleaning schedules
To report any issues regarding stocks, store items and other raw materials
To report any issues regarding equipments, maintenance and kitchen physical to Sous Chef
To ensure minimum kitchen wastages by adhering to briefing instructions and safe upkeep
To comply with the written procedures of food hygiene & policies and procedures
Ensuring all logistic matter in terms of food products and kitchen related good are taken care of
Required to be flexible in working hours and shifts, and to work longer hours if necessary
To check all the raw materials and others requirements for market list and store
To record and keep all the learning process including recipies and method
Ensure that uniforms standard are being follow all the time while in the hotel premises
To ensure buffet and a la carte mise-en-place are in order, refilling of buffet and its upkeep
To seconded Sous Chef in her/his absence
Ensure all the Event Orders are studied and preparations are intact for the functions
Perform any other duties as required by the Management