Job Description

\xc2\xb7 Comply with the conditions of the food hygiene policies. \xc2\xb7 Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model. \xc2\xb7 Accepting store deliveries. \xc2\xb7 Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. \xc2\xb7 Control food stock and food cost in his section/kitchen. \xc2\xb7 Cook food and prepare top-quality menu items in a timely manner. \xc2\xb7 Communicate assistance needed during busy periods. \xc2\xb7 Ensure that all stocks are well maintained. \xc2\xb7 Ensure that mise en place for food preparation is completed in your section. \xc2\xb7 Ensure the quality of the food items. \xc2\xb7 Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. \xc2\xb7 Ensure and prepare mise-en-place for restaurant as per SOP \xc2\xb7 Ensure the proper sanitation and cleanliness of surfaces and storage containers. \xc2\xb7 Follow and maintain cleanliness and good hygiene practices in the kitchen. \xc2\xb7 Inform Chef of excess food items for use in daily specials. \xc2\xb7 Inform F&B service staff of available items and available chef special menu. \xc2\xb7 Keep work area at all times in hygienic conditions according to the rules set by the restaurant. \xc2\xb7 Monitor the quality and quantity of food that is prepared. \xc2\xb7 Operate kitchen equipment safely and responsibly. \xc2\xb7 Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. \xc2\xb7 Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. \xc2\xb7 Prepare fresh ingredients for cooking according to recipes/menu. \xc2\xb7 Responsible to maintain food logs. \xc2\xb7 Support the Demi, Chef de Partie or Commis II in the daily operation and work. \xc2\xb7 Test foods to ensure proper preparation and temperature. \xc2\xb7 To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department. \xc2\xb7 To assist chef with chopping, packing and helping/learning with dishes. \xc2\xb7 Follow the cleaning schedules for the kitchen and clean the section and other areas as directed. \xc2\xb7 Work according to the menu specifications by the Chef de Partie. \xc2\xb7 Need to be flexible and willing to help other departments at busy times as and when required.

• Any related task given by superior

Job Types: Full-time, Permanent Salary: RM2,100.00 - RM2,700.00 per month Schedule:

• Day shift

Ability to commute/relocate:

• Seremban: Reliably commute or planning to relocate before starting work (Required)