Job Description

Job Summary:

Have own style and positioning, to cook well, smell and taste the taste of dishes and has its own recipes. To lower guidance and to the proper use of kitchen equipment and simple maintenance. Able to prepare a range of dishes using the traditional techniques, herbs and spices. Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence; training and guidance of trainees and attendants.

Essential duties and responsibilities -

(Key activities)

Execute all assigned tasks as directed and delegated from his/her supervisors. Enliven the spirit to serve basics and conduct professionally at all times to appropriately represent Le Meridien Hotels Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. When working on a food station or in direct contact with the guests, Hygiene, Smiling and Service Attitude have to be at the top level. Set up stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands. Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks.

Qualifications

Certification as required to comply with culinary Education preferred Good communication skills (verbal and listening and writing)

Experience

Excellent communication skills A passion for real, good food
Job Type: Full-time

Pay: From RM3,000.00 per month

Benefits:

Health insurance Meal provided Opportunities for promotion Professional development
Work Location: In person