Demi Chef

Job Responsibilities :

• To assist the Chef de Partie in establishing and maintaining effective employee relations.
• To inform the Chef de Partie of any complaints or any other problems that may arise.
• To ensure that any orders or decisions taken by the Chef de Partie are strictly followed up.
• To assist the Chef de Partie in ensuring that all SOP(s) are properly implemented and carried out efficiently.
• To undertake any other duties assigned from time to time by the Chef de Partie.
• To assist the Chef de Partie in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
• To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
• To make recommendations to the Chef de Partie regarding personnel matters such as selection, remuneration and promotion.
• To perform daily cleaning, inventorying of walk-in and reach-in boxes.
• To ensure that all equipment in the kitchen is clean and in proper working condition.
• To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
• To prepare all food items according to standard recipes and / or as specified on guest check to ensure consistency of product to the guest.
• To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• To keep floors dry and clean to avoid slip / fall accidents.
• To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
• To prepare daily requisitions for supplies and food items for production.
• To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
• To check and control the proper storage of product, checking on portion control.
• To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Responsible for the preparation of all saucers among others, for all service outlets of the hotel according to standard recipes.
• Responsible for the set up and replenishing the buffet and serving guests at this section.
• Verify all stock received from suppliers.

Job Requirements :

Job Types : Full-time, Permanent

Pay : RM2, RM2,600.00 per month

Benefits :

Education :

Experience :

Language :

Work Location : In person