Position Overview: - The Demi Chef plays a crucial role in supporting the kitchen operations, executing menu plans, managing costs, handling inventory, ensuring quality assurance, supervising kitchen staff, and maintaining customer satisfaction. This position requires adherence to guidelines and SOPs, effective communication, collaboration, and thorough documentation.
- Kitchen Operations Support:
- Assist the Head Chef and Sous Chef in daily kitchen operations and ensure efficient and smooth running of the kitchen during service hours.
Responsible for the preparation, cooking, and presentation of dishes according to the standard recipes and guidelines.
- Menu Execution and Menu Planning:
- Execute dishes according to the menu specifications.
Provide input on menu improvements and seasonal specials based on customer feedback and industry trends.- Assist in creating and testing new recipes.
- Cost Management:
- Ensure efficient use of resources to meet budgetary constraints.
Assist in managing food costs by following portion control standards and minimizing waste.
- Monitor and report any discrepancies in inventory to maintain cost-effective kitchen operations.
- Inventory and Ingredient Handling:
- Responsible for the proper storage, handling, and rotation of ingredients to ensure freshness and compliance with food safety standards.
Conduct regular inventory checks and assist in ordering supplies as needed.
- Quality Assurance:
- Maintain high standards of food quality and presentation.
Ensure all dishes are prepared in accordance with food safety and hygiene standards,
- Perform quality checks on incoming ingredients and finished dishes.
- Kitchen Organization and Staff Supervision:
- Organize and supervise junior kitchen staff to ensure efficient workflow.
Provide training and mentorship to commis chefs and kitchen helpers.- Ensure the kitchen is clean, organized, and well-maintained.
- Waste Management:
- Dispose of kitchen waste according to the standard operating procedures (SOPs).
Maintain practices to reduce waste and promote sustainability in the kitchen.
- Customer Service and Customer Satisfaction:
- Greet customers with a friendly and helpful attitude.
Assist customers in understanding menu prices, promotions, and payment options.- Answer customer questions, resolve complaints, and provide assistance as needed.
Uphold a positive and professional image, contributing to the overall customer experience.
- Communicate with the target audience to understand their satisfaction and preferences.
Address customer feedback and concerns to enhance dining experiences.
- Guidelines and SOPs:
- Adhere to all health, safety, and hygiene guidelines and SOPs.
Adhere to all company guidelines, standard operating procedures, and recipes.
- Communication and Collaboration:
- Maintain effective communication with all kitchen and front-of-house staff.
Collaborate with the back-of-house team to ensure smooth operations and exceptional service to guests.
- Documentation and Paperwork:
- Maintain accurate records of inventory, orders and kitchen activities.
Complete necessary paperwork related to food safety, hygiene and cost management.
- Ad-hoc Duties:
- Perform any additional duties assigned by the Executive Chef, Head Chef or management.
Adapt to various tasks and challenges as they arise in the kitchen.- Perform other ad-hoc duties as required to support the operations, which may include front-of-house operation of the unit and operations in other business units of The House of Taste Sdn Bhd.
Culinary certificate or equivalent qualification in Food Service Management or related field, with a focus on Asian cuisine preferred.- Proven experience as a Demi Chef or similar role in a professional kitchen, demonstrating expertise in designated culinary techniques and flavors.
Strong culinary skills and proficiency in specific cuisine.
- Knowledge of food safety and sanitation standards, including HACCP and ISO22000, ensuring compliance in kitchen operations.
Effective communication and teamwork abilities, facilitating collaboration with kitchen staff and management.- Ability to work under pressure and meet deadlines, maintaining composure during busy service periods.
Ability to stand for extended periods, lift heavy objects, and work in a hot and fast-paced kitchen environment.
Face-paced cafeteria environment with regular interaction with customers and staff.
5 days per week
TRX Exchange, Kuala Lumpur
This position is for Malaysian or Malaysian PR only
Job Type: Full-time
Pay: RM2,300.00 - RM2,800.00 per month
Benefits: Meal provided
Schedule:
Early shift Monday to Friday
Education:
Experience:
* Chef: 2 years (Required)
