Job Description

:

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks Responsible to supervise junior cooks or commis and provide training and instruction Estimate daily production needs & check the quality of raw and cooked food to ensure standards are met Ensure that the production, preparation, and presentation of food are always of the highest quality Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis Knowledge of all procedures/policies pertaining to food preparation, receiving, storage and sanitation Full awareness of all menu items, their recipes, methods of production and presentation standards Follows good preservation standards for the proper handling of all food products at the right temperature Operate and maintain all department equipment and reporting of malfunctioning Ensure effective communication between staff by maintaining a secure and friendly working environment Have excellent knowledge of food, whilst maintaining quality and controlling costs in a volume food business Personally, responsible for hygiene, safety and correct use of equipment and utensils Checks periodically expiry dates and proper storage of food items in the section Daily feedback collection and reporting of issues as they arise Assess quality control and adhere to highest service standards
Education: High School diploma (culinary certificate/degree preferred).

Requirements: 1-year leadership experience, with 3 years of cook experience.

Working Hours: Shift Based

Working Location: Batu Berendam, Melaka

Job Types: Full-time, Permanent

Pay: RM2,800.00 - RM3,500.00 per month

Benefits:

Professional development
Work Location: In person