Job Description

Scope and Responsibilities:

Ensure that all food is prepared and served according to the standard set by the Sous Chef.

Cook and do the food presentation.

Ensure standard recipes are used, and food is presented according to pictures.

Ensure that all machines, furniture (fridge's, benches, etc.), equipment and utensils are clean and in working condition at all times. Checks all areas assigned in regards to sanitation and hygiene contamination of any kind.

Ensures the kitchen is always in a safe condition, so as to prevent accident.

Responsible in making the flow of information work, all the way to the helper's level.

Maintain good relationship with all departments to avoid frictions of any kind.

Maximize personal and team members' productivity and morale, whilst consistently maintaining discipline, following themepark guidelines and local legislation.

Background and Experience:

Completion of an accredited commercial cookery course or trade apprenticeship.

Proof of completion in a basic food hygiene course.

Experience multi-tasking and working in an environment with rigorous standards.

Proven ability to work with a team and to follow instruction.

A passion to learn and a drive to succeed in a culinary/hospitality career.

A passion for food and the culinary arts.

Additional Information:

Malaysian.

Fully vaccinated (including Booster).

Willing to work flexible hours, including evenings & weekends to support hotel operations.

Job Types: Full-time, Part-time

Benefits:

Free parking Health insurance Maternity leave Meal provided Opportunities for promotion Professional development
Application Question(s):

Have you been vaccinated with booster dose?
Education:

STM/STPM (Preferred)
Work Location: In person