Job Description

To have knowledge of all menu items, daily features and promotions Preparation of ingredients and dishes Reports any non-available item to Section Head, and proposes an alternative if the item can not be prepared within an acceptable time frame Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly Reports any injury and accidents to his supervisor or kitchen management Must be familiar with HACCP standards and food hygiene regulations Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures Communicate in a timely manner with the Sous Chefs any food items that need to be ordered
Job Type: Full-time

Pay: From RM1,800.00 per month

Benefits:

Maternity leave Meal provided Opportunities for promotion
Work Location: In person