Job Description

Maintains good rapport and working relationship with all staff in the kitchen and other departments in hotel operations.Undertakes any reasonable tasks as may be assigned by the Executive Chef. Responds to any changes in the outlet as dictated by the hotel. Have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within.

Key Responsibilities

Assist in the preparation, cooking, and presentation of food items as directed by the Chef de Partie. Follow recipes, portion controls, and presentation specifications as set by the resort/hotel kitchen. Maintain cleanliness and hygiene standards of the kitchen and work area at all times (comply with HACCP and local food safety regulations). Handle basic food preparation tasks (e.g., peeling, chopping, marinating). Label and store ingredients properly; ensure proper stock rotation (FIFO method). Assist in receiving and checking deliveries of kitchen supplies. Support the kitchen team in all duties including mise-en-place and service. Adhere to all company policies and procedures, including those related to health, safety, and security. Respond positively to feedback and take on any additional responsibilities as assigned by supervisors.
Job Type: Full-time

Pay: From RM1,700.00 per month

Benefits:

Free parking Health insurance Maternity leave Meal provided Opportunities for promotion Parental leave
Ability to commute/relocate:

Port Dickson (Port Dickson): Reliably commute or planning to relocate before starting work (Required)
Work Location: In person