Comply with the conditions of the food hygiene policies.
Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
Accepting store deliveries.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Control food stock and food cost in his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure that all stocks are well maintained.
Ensure that mise en place for food preparation is completed in your section.
Ensure the quality of the food items.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Ensure and prepare mise-en-place for restaurant as per SOP
Ensure the proper sanitation and cleanliness of surfaces and storage containers.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Inform Chef of excess food items for use in daily specials.
Inform F&B service staff of available items and available chef special menu.
Keep work area at all times in hygienic conditions according to the rules set by the restaurant.
Monitor the quality and quantity of food that is prepared.
Operate kitchen equipment safely and responsibly.
Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare fresh ingredients for cooking according to recipes/menu.
Responsible to maintain food logs.
Support the Demi, Chef de Partie or Commis II in the daily operation and work.
Test foods to ensure proper preparation and temperature.
To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.
To assist chef with chopping, packing and helping/learning with dishes.
Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the Chef de Partie.
Need to be flexible and willing to help other departments at busy times as and when required.
Job Types: Full-time, Permanent
Pay: RM1,
- 00 - RM2,100.00 per month
Schedule: - Day shift
Ability to commute/relocate:
* Ampang: Reliably commute or planning to relocate before starting work (Required)
