Job Description

Essential Duties and Responsibilities

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Cafe Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that 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 standard procedures and 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. Establishing and maintaining effective working relationships with other Kitchen Personnel and Front of House. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to Restaurant service standards. Carry out any other duties as required by management.

Requirements

Few 1-2 years' experiences as Chef De Partie. Some knowledge of the culinary arts. Enjoys delivering high quality guest service with a timely manner Possess good communication skills Flexible to work shifts, weekends, PH and long hours The ideal applicant must have full working rights in Malaysia. Must be willing to work in Publika, Mont Kiara
Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM4,000.00 per month

Benefits:

Additional leave Meal allowance Meal provided Opportunities for promotion
Work Location: In person