Demi Chef

6 months ago

Kuala Lumpur, Malaysia Beremi Holdings Sdn Bhd Full time

To report for duty on time and the manner specified: well groomed,clean uniform,kitchen scarf,kitchen towel, kitchen apron,clean hand glove,tall hats,name tag,black stocking,black shoes and personal hygiene.  To supervise Commis 1,Commis 2,Commis 3.  To assign in detail,specific duties to all employees under his/her supervision and to instruct them in their work.  To check discipline,cleanliness and hygiene all employees under supervision.  To be responsible for the quality of all food prepared, constantly checking for taste,all food portioning size are adhere.  To avoid all material used with a view of eliminating waste and spoilage especially meat,fish and vegetables.  To ensure that spoil or damaged serving utensil are not put into use.To train all staff to follow this procedure.  To ensure and observe the restaurant is ready comment.  To check with the outlet manager on guest comment.  To check list,record date,time and temperature of equipment.  If the temperature is not standard achieved corrective action to be taken.  To check kitchen equipments are maintained to inform the maintenance department for servicing. Page 2 of 3  To ensure the kitchen area is dry and clean.  To work along side with steward supervisor on cleaning schedule.  Strictly adhere to all health regulation.  To alert in energy saving to avoid high cost on electric and water.  To ensure associate under his supervision work in working.  To take in charge and responsibility in absent of Chef De Partie.  To do duty rooster.  To report down staff attendance.  To report down staff punctuality.  To report down staff.  To write down market list.  To write down food requisition.  To write down inter kitchen transfer sheet form.  To report down waste and spoilage form.  To check the market supplier item at the receiving area.  To attend training that organize by hotel and management.  To attend chef meeting.  To perform other duty assigned.  To assist the Sous Chef and outlet chef with any work related problem.  To take in charge and responsibility in absent immediate superior.
The Kuala Lumpur Journal is a stylish boutique hotel in KL, situated in the city centre of Bukit Bintang. Designed with an inviting relaxed vibe where nostalgia meets industrial chic, we're centrally located in the city's main shopping and entertainment district of Bukit Bintang. Just minutes away from the Changkat neighbourhood - the hub of KL nightlife with its thriving bar culture and KL's foodie mecca, Jalan Alor.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5

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