Job Description

• Minimum of 1 year in related working experience in F&B or healthcare field industry at the chef level.
• Basic HALAL, ISO, JCI, HACCP, MSQH, Food Safety knowledge.
• Ensure full cooperation with all other service colleagues and departments.
• Assist in other food production areas as and when required.
• Team Player, able to multitask and work well under pressure.
• Good communication skills and grooming sense.
• Able to work long hour within the approved working hour per week.
• Able to work during weekend / public holiday.
• Working quickly and efficiently
• Required sufficient stamina for work

Responsibilities

Paperwork

• Ensure refrigerators checklist done by daily working day.
• Ensure Cooking Food Temperature Control Checklist SubmIT to Superior by Weekly
• Daily Kitchen Closing Checklist Submit to CDP by daily.
• Prevent food spoilage through checks and ensure that all incoming and outgoing food items are up to agreed standards.

Operation

• Ensure to prepare Mise en Place 3-day advance.
• The Cook assists the Demi Chef with his responsibilities for the day to day running of his assigned kitchens. He replaces the Demi Chef in his absence.
• He is to ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• He needs to be profitability and cost conscious and needs to be responsible about the daily requisitioning of all food goods.
• Inter kitchen communication meetings.
• Communication of food trends and market needs to his staff.
• He has to be familiar with local requirements and sanitation regulations.
• He provides leadership, training and supervision on all production in his kitchens and oversees the quality as well as timely distribution of the food product originating fro(((M))) his kitchens.
• Assist the Sous Chef with planning, co-ordination and supervision of all menu implementation.
• Constantly strive to improve kitchen-operating procedures.
• Propose and initiate when approved, new services and products for our guests.
• PerfoRM any other reasonable duties as required by the department head from time to time.
• Assist in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Technical knowledge and job skills training related to all Chinese food served at the hotel and the effective use of provided materials.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensure proper control and food preparation.
• Ensure dishes are prepared to required standard.
• Ensuring focus in correct cooking method.
• Ensure par level of stock requirement is maintained.
• Possessing a good sense on costing.
• Performing all other tasks assigned by Chef De parties or Sous Chef
• The Cook is responsible for the station assigned to him by the Chef de Partie or the Sous Chef.
• He ensures the effective use of proper relaying of information given by his superiors.
• Training of subordinates and their supervision.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of agreed standards to his subordinates and ensuring that they are kept.
• Responsible to supervise and prepare all food in his assigned kitchen.
• Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.
• To carry out daily checks of all refrigerators and freezers.
• Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his assigned area.
• Ensure Mise en Place is always done according to Legendary Service Training.
• Participate and serve guests during outside catering as and when assigned.
• Perform any other duties as required by the Executive Chef, CDC, Sous Chef or JR Sous Chef from time to time.
• He helps the Sous Chef to prepare foods in accordance to Legendary Training Standards.
• He is to help preventing spoilage and overproduction through daily checks.

IT is his responsibility to train and motivate his subordinates and to maintain communication between his supervisor and his subordinates. * Ensure Mise en Place is always done according.

• Assist in other food production areas as and when required.
• Ensure Practice the right method of cleaning and cutting of raw materials
• Ensure that all kitchen Mise en Place is prepared according to production plan.
• He is to prepare and accommodate all daily food products and guest requests.
• Ensuring food item are proper storage.
• Ensuring stocks are available at all time.
• Ensure (Fist In Fist Out) FIFO system in store.
• Ensure All equipment functioning order.
• Check any misused of equipment\'s
• Actively participate in all training activities.
• Have a reasonable knowledge of all menus being offered in the respective kitchen at any one time.
• Responsible for preparing all food in his assigned kitchen.
• He is to maintain at all times proper cleanliness and hygiene in all work, store and refrigeration areas.
• Responsible for the quality of food served in his kitchen area.

TRAINING AND DEVELOPMENT

• Co-operate with and drive forward the implementations of Mandarin Oriental Legendary Service Training in all Food and Beverage kitchens through close follow up with outlet Managers.

Tools/Equipment Used

• All kitchen equipment in respective area

Hygiene and Food Safety

• Ensure cleanliness of equipment at all the time.
• Always keep workstations clear, clean and tidy.
• Responsible for the cleanliness of respective section.
• To ensure highest standards of hygiene are always adhered to throughout food preparation.
• He is responsible for cleanliness and keeping of set hygiene standards in the assigned area.

Grooming Standard

• Ensure that all conducted training of food preparations, hygiene and grooming standards is understood and followed.
• Ensure Proper uniform is worn at work. Clean and tidy uniform and safety shoes.
• Finger nails must be kept neat and short at all time.
• Male staff - side burn must be neatly trimmed and groomed, no moustache or beard allowed, no long hair allowed, short hair must be tidy and neatly comb and gel to avoid covering face.
• Female staff - Ensure long hairs to be bun up neatly or short hair should be comb and gel neatly to avoid covering the face.

Others

• Check food storage areas and refrigerators for cleanliness and proper functioning and report any discrepancies to the supervisor.
• Responsible for the cleanliness of respective section
• Ensure all equipment is cleaned regularly.
• Respect each colleagues and superior at work place.
• Ensure punctuality and good attendance is adhering at all time

Benefits

• EPF
• SOCSO
• Meals Included
• Medical Insurance
• Training Provided
• Uniform Provided

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