Job Description

Reporting to Sous Chef and Chef- de- Partie, assist them in ensuring smooth operation of the Kitchen and Outlet. To follow instruction and tasks delegated by superiors on sanitation, cleanliness, utensils arrangement. Lights, water and gas are properly switch on and off accordingly. To take instruction from their superiors on all preparation of food and to cook dishes according to standard recipes, appropriate presentations and quality. To abide by all the Management Rules and regulations, the Policy & Procedures and the Standard Operating Procedures. The role of collecting stock requisitions from store and items from market list from receiving area. Arrangement of stock in accordance to the storage procedures as instructed. To set-up, standby, clearing and replenishing food at Buffet counters as per requirement of superiors. To follow the Time schedule for washing and cleaning of Walk-in Chiller and Freezers, all refrigerators, flooring, stoves, exhaust hoods, shelves and others. To abide by the guideline on the implementation of HACCP / Food Safety procedures. To assist in controlling uncalled expenses, wastage and spoilage and practice cost saving work habit at the entire kitchen department. All products including market supplies must be of high quality, to reject those goods of low quality, not fresh or near to expiry date and report to superiors. To ensure that all food products are of high quality level to meet and achieve customer expectation and satisfaction.
Job Types: Full-time, Permanent, Fresh graduate

Pay: RM1,700.00 - RM1,850.00 per month

Benefits:

Free parking Meal provided Opportunities for promotion
Work Location: In person