Demi Chef

6 months ago

Shah Alam, Malaysia Ace Hospitality (M) Sdn Bhd Full time

**Job Description**:

- Manage, organize and ensure the smooth running of your particular section.
- Maintain a good working relationship with all colleagues and other departments.
- Prepare daily mise en place, according to work lists or verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef.
- Follow instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef at all times.
- Ensures that all acquired items are ready to go, well before service.
- Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
- Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
- Maintain an organized, clean and hygienic work area.
- Ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage
- Leave the work area clean and organized; then hands over properly to incoming shift workers.
- Report any equipment malfunctioning and problems to the Chef De Partie/ Jr Sous Chef/ Sous Chef.
- Make every attempt to prevent any damage, breakage, theft or loss of Hotel property.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Make suggestions to the Chef De Partie/ Jr Sous Chef/ Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
- Report to the Chef De Partie/ Jr Sous Chef/ Sous Chef for the correct disciplinary action to be taken against Kitchen staff, fairly and professionally, to maintain a high level of staff moral and discipline.
- Inform and consult with the Chef De Partie/ Jr Sous Chef/ Sous Chef about any problems, discrepancies and happenings with the kitchen operation.
- Order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
- Report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
- Know all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the Hotel is represented.
- Use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
- Perform any other duties that may required by Management from time to time

**Job Types**: Full-time, Permanent

**Salary**: RM2,300.00 - RM3,000.00 per month

**Benefits**:

- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Rotational shift
- Weekend jobs

Supplemental pay types:

- Overtime pay

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Chef: 1 year (preferred)

Ability to Commute:

- Shah Alam (required)

Ability to Relocate:

- Shah Alam: Relocate before starting work (required)

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