DEMI CHEF

Full Time, onsite
Armada Petaling Jaya
Kuala Lumpur, Malaysia

Salary undisclosed

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JOB SUMMARY

To perform all kitchen work at the hot kitchen and cold kitchen.
To supervise the work and to oversee the kitchen operation

JOB SPECIFICATION AND RESPONSIBILITIES

Duties and Responsibility.

To report for duty on time and the manner specified: well groomed,clean uniform,kitchen scarf,kitchen towel, kitchen apron,clean hand glove,tall hats,name tag,black stocking,black shoes and personal hygiene.
To supervise Commis 1,Commis 2,Commis 3.
To assign in detail,specific duties to all employees under his/her supervision and to instruct them in their work.
To check discipline,cleanliness and hygiene all employees under supervision.
To be responsible for the quality of all food prepared, constantly checking for taste,all food portioning size are adhere.
To avoid all material used with a view of eliminating waste and spoilage especially meat,fish and vegetables.
To ensure that spoil or damaged serving utensil are not put into use.To train all staff to follow this procedure.
To ensure and observe the restaurant is ready comment.
To check with the outlet manager on guest comment.
To check list,record date,time and temperature of equipment. If the temperature is not standard achieved corrective action to be taken.
To check kitchen equipments are maintained to inform the maintenance department for servicing.
To ensure the kitchen area is dry and clean.
To work along side with steward supervisor on cleaning schedule.
Strictly adhere to all health regulation.
To alert in energy saving to avoid high cost on electric and water.
To ensure associate under his supervision work in working.
To take in charge and responsibility in absent of Chef De Partie.
To do duty rooster.
To report down staff attendance.
To report down staff punctuality.
To write down market list.
To write down food requisition.
To write down inter kitchen transfer sheet form.
To report down waste and spoilage form.
To check the market supplier item at the receiving area.
To attend training that organize by hotel and management.
To attend chef meeting.
To perform other duty assigned.
To assist the Sous Chef and outlet chef with any work related problem.
To take in charge and responsibility in absent immediate superior.

KNOWLEDGE, SKILLS,AND ABILITIES

Knowledge of cooking & kitchen is an advantage.
Knowledge of food recipes.
Abilities of standing and hard working.
Abilities of working long hours.
Abilities to work in hot & cold area.
Skill of cut,cooking and kitchen.
Good Leadership ability.

Only shortlisted candidates with the right experience and fit the requirements will be contacted for an interview. We will notify by provided email address or mobile number.

Job Type: Full-time

Pay: RM2,200.00 - RM2,600.00 per month

Benefits: