
CHEF DE PARTIE
· Prepare and cook designated items on the menu within the specified time set under the supervision of the Sous Chef
· Ensure all food preparations are carried out according to the Standard Recipes and Operating Procedures.
· The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests.
· The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.
· Ensure food stuff are of a good quality and stored correctly
· The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
· Be responsible for completing the mise-en-place
· Prepare and present high-quality food
· Ensure all statutory regulations are adhered to, such as food hygiene policies
· Monitor stock movement and be responsible for ordering on your section
· Be flexible and willing to help the kitchen at busy times is required
· Report any maintenance issues to the Operations Chef/Restaurant Manager immediately
Job Types: Full-time, Permanent
Pay: From RM2,500.00 per month
Schedule:
- Rotational shift
Work Location: In person