Job Description

• Manage, organize and ensure the smooth running of your section of the kitchen.
• To maintain a good working relationship with all colleagues and other departments.
• To report daily to the Head Chef or Executive Chef and cooperate with other members of the Kitchen Team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the Executive Chef or Sous Chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
• Follow verbal instructions given by the Executive Chef / Sous Chef at all times.
• Ensures that all acquired items are ready to go, well before service.
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
• To maintain an organized, clean and hygienic work area.
• To ensure that fridges, storage and working areas are cleaned maintained, ensuring that chemicals are used according to manufacturer\xe2\x80\x99s instructions and with minimum wastage.
• Leave the work area clean and organized; then hands over to incoming shift workers.
• Reports any equipment malfunctioning and problems to the Sous Chef.
• Makes every attempt to prevent any damage, breakage, theft or loss of Hotel\xe2\x80\x99s property.
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
• Makes suggestions to the Executive Chef concerning improvement\xe2\x80\x99s which lead to a higher guest satisfaction and overall departmental profit.
• Reports to the Executive Chef for correct disciplinary action to be taken against staff, to professionally maintain a high level of staff moral and discipline.
• Informs and consults the Sous Chef of any problems, discrepancies and happenings with the kitchen operation.
• To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
• All requisitions must be filled out the day before issuing; must be signed by the Executive Chef.
• To report for duty punctually, wearing the correct uniform, nametag and neat grooming.
• Be fully conversant with health & safety, fire & emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform and body language.
• Be polite and professional in any situation where the image of the Hotel is represented.
• To use and store kitchen equipment according to departmental procedure and/or manufacturer\xe2\x80\x99s instructions, and in a manner which ensures minimum breakage and loss.
• To attend all scheduled training, even if this falls outside of regular working hours.
• To attend briefings and meetings as requested.
• To attend any team building and extra-curricular sporting activities as requested.

TROVE Johor Bahru is opened its doors to guests in Johor\xe2\x80\x99s booming capital on 18 December 2018, making it the fourth hotel to be launched under the Care Luxury Hotels & Resorts (CLHR) Management Group.

TROVE Johor Bahru\xe2\x80\x99s 283 themed rooms are spread across 27 floors - Local Love pays homage to the local heritage of arts and crafts in pop art style; Straits Affair invites you to discover Johor Bahru\xe2\x80\x99s early significance as a trading post; Into the Woods lets you escape into Johor\xe2\x80\x99s natural heritage; Fun with Geometry showcases traditional designs and motifs with a modern twist and Precious Moments lets you experience local luxury in an array of well-appointed rooms. Each sanctuary commands a magnificent view of the Johor Bahru city skyline and captures the splendor and charm of Johor\xe2\x80\x99s storied past, an excellent starting point to explore the city.

The quality of local and international cuisines offered at the dining outlets within the hotel is enhanced with the skilled knowledge of the dedicated kitchen team. The culinary offers at TROVE Johor Bahru caters to all discerning taste buds, from fine international fusion food at Lada & Clove and casual drinks by the pool at Le Bar. Innovative menus and buffet promotions have been initiated to provide guests with diverse culinary concepts and unique dining experiences.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent