Demi Chef
RM 2,300 - RM 2,500 / month
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- Review the daily production sheets with the Chef De Partie & Sous Chef.
- Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
- Actively participates in training of culinary skills to junior staff and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
- Ensures that station opening and closing procedures are carried out to standard
- Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
- Operate all kitchen equipment and conduct themselves with safety in mind at all times
- Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
- Prepares lists of food products required for station for Sous Chef order and approval
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
- Adhere to all environmental policies and programs as required
- Any other job duties and responsibilities may assign by the Management that may be required from time to time.
Job Types: Full-time, Permanent
Pay: RM2,300.00 - RM2,500.00 per month
Benefits:
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Rotational shift
- Weekend jobs
Education:
- Diploma/Advanced Diploma (Preferred)
Experience:
- Chef: 2 years (Preferred)