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- Ensure consistent great food production, in line with the high quality standards expected by company.
- Perform tasks within a timely manner
- Contribute to Kitchen revenue through effective food cost control
- Meet all health and hygiene requirements
- To do MIS-en-place
- To maintain cleanliness and hygiene
- To pick up stores, arrange food and ingredients in the prescribed manner
- To Cook and present as per the standardized recipes
- Effective utilization of raw materials
- Control wastage
- Adherence to HACCP
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc. as applicable to the area of your work place
- Must have Japanese cuisine background
- Diploma in Hotel Management, Food & Beverage, or related field.
- Fresh graduate is welcome to apply.
- Strong Communication Skills in Mandarin, English and Bahasa Malaysia.
- Healthy and active (constant standing etc.).
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the restaurant, the brand and the Company.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
- Strong Ingredient Preparation and Cooking Skills.
- EPF/SOCSO
- Annual Leave
- Medical Leave
- Insurance
- Allowance provided