Job Description

Job Purpose

• Cooks banquet and/or other kitchen outlet food items according to recipes, procedures and quality standards set by Chef de Parties, Sous Chef and Executive Sous Chef.
• Assist Chef de Partie, Demi Chefs, Cooks 1 and 3 in food preparation, day to day duties and task of the assigned station in banquet and/or other kitchen outlet as deemed necessary
• Assist Chef de Partie and Demi Chefs in the absence of Cook 1 with daily duties and task of the assigned station in banquet and/or other kitchen outlet as deemed necessary

Job Responsibilities

• Has a sound basic knowledge of the classification and characteristics of poultry, meat , fish, shell fish
• Cooks food items according to recipes, using correct techniques and equipment to ensure quality standards are maintained and consistently follows the correct plate presentation of the food as design by the outlet or establishment.
• Cleans and prepare all food products in a safe, hygienic and sanitary standards as required and established.
• Maintains the established standards in the prevention of loss and damage in the preparation and storage of perishable food stuff.

Job Responsibilities (Con\'t)

• Keeps work area in perfect state of order and cleanliness.
• Maintain the equipment allocated for his use in prime working condition.
• Perform any task deemed necessary by the Executive Sous Chef, Sous Chefs, Chef de Partie or Chef of higher level.
• nspects store rooms, refrigerators and freezers daily to ensure no wastage or spoilage.

Job Responsibilities (Con\'t)

Job Responsibilities (Con\'t)

Impact / Accountability

• Ability to perform task and duties with minimum supervision and can stand work pressure from food orders
• Ensure that the established handling procedures and controls for all perishable food products are adhere to guarantee quality finished product.
• To ensure keeps work area in perfect state of order and cleanliness; maintain the equipment allocated for his use in prime working condition

Education/Professional Qualification

• Minimum SPM / Sijil
• Graduate from Culinary School

Professional Experience

• General experience

Competencies

L1 ACE Building Effective Teams

L1 ACE Continuous Learning

L1 ACE Developing Talent

L1 ACE Driving Success

L1 ACE Stakeholder Management

L1 ACE Strategic Visioning

Non Executive - Accountability

Non Executive - Communication / Interpersonal Skills

Non Executive - Decision Making and Problem Solving

Non Executive - Resource Use and Distribution

Non Executive - Teamwork and Cooperation

Risk Management

N/A

Sime Darby Property