Job Description

JOB DESCRIPTIONS

Running a specific kitchen station, handle a specific section of the kitchen, in charge of preparing, cooking, and plating all dishes from that station. Managing station inventory, monitor stock levels and inform the Head Chef when more supplies or ingredients are needed. Supervising the kitchen daily operations in directing, controlling, and coordinating all activities in accordance with the departmental policies and standard operating procedures. Coordinating with other stations and the kitchen team, communicate clearly with other chefs in different stations to ensure the smooth flow of service. Maintaining a high quality of all food items and standards of food presentation. Maintaining hygiene and cleanliness by following proper food safety and hygiene procedures in the kitchen. Ensure cleanliness and sanitation of workstation and equipment. Ensure the team to comply with Halal guidelines, health, and food safety regulations to keep the workplace safe, clean and tidy. To perform any reasonable duties and/or tasks assigned by the superior from time to time.

JOB REQUIREMENTS

At least SPM or Professional Certificate or Diploma in Culinary Arts or equivalent At least two (2) to five (5) years of work experience as a Demi Chef at a 3-5 star hotel or similar role in a professional kitchen A strong passion for food and culinary arts Strong knowledge of food preparation & kitchen equipment Good command of English and Bahasa Malaysia Good interpersonal and communication skills Good organizational and time management skills Good analytical and problem-solving skills Creative, resourceful and attention to details Able to switch focus quickly and effectively and respond to a range of different work situations promptly Able to multi-task and work under pressure Able to work on all shifts including weekends and public holidays
Job Types: Full-time, Permanent

Pay: RM3,000.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person