Job Description

Job responsibilities: 1. Follows the instructions and recommendations from the immediate superiors (head chef / Sous chef) to complete the daily tasks. 2. Directs, controls and co-ordinates the daily activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 3. Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4. Control costs by minimizing spoilage, utilizing food surpluses and portion controls. 5. Ensures that only the freshest and highest quality products in the market are purchased for kitchen. 6. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7. Ensure that the production, preparation and presentation of food are of the highest quality at all times. 8. Ensures that all food is prepared and served according to the standard set by the hotel. 9. Assist the Head Chef or Sous Chef in creating menu items, recipes and developing dishes. 10. Ensures standard recipes are utilized, and food is presented according to pictures 11. Assist the Head Chef or Sous Chef to plan and implement effective sales plan and food promotions. 12. Responsible to supervise junior chefs or commis. 13. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. 14. Ensure that all machine, furniture, equipment and utensils are clean and in working condition at all times. Checks all areas in regards to sanitation and hygiene, to prevent contamination of any kind. 15. Ensures the safety of the kitchen area. 16. Ensures that employee\xe2\x80\x99s food is of equal quality to that of the outlet restaurants. 17. Maintains good relations with all departments, to avoid friction of any kind. Responsible for disseminating information all the way to the helper\xe2\x80\x99s level. 18. Ensures all staff is in proper uniform, well groomed and properly disciplined in accordance with the hotel\xe2\x80\x99s policies, rules and regulations. 19. Reports all accidents, health and safety hazard to the Safety and Health person immediate superiors or Hotel Manager. 20. Responsible for food requisitions, orders and inter-kitchen transfers. 21. Requests maintenance if necessary, and follow up on the completion.
Established in June 2012, Rocana Hotel is a new business hotel with 87 rooms in the setting of inviting atmosphere. This hotel is situated in the heart of Kuantan town. Guests are able to reach the Sultan Ahmad Shah International Convention Centre (SASICC), local shopping malls and restaurants within walking distance, making our hotel one of the most strategically located hotel in town. This hotel is designed in a modern contemporary style that is tailored to the business travellers\xe2\x80\x99 needs. Rocana Hotel offers a complete standard business services, from the hotel rooms to the function rooms\xe2\x80\x99 facilities. Our hotel official website is www.rocanahotel.com.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent