Demi Chef

Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion control.
- Check the quality and quantity of food received from the markets and stores.
- Ensure the kitchen is always in a safe condition, so as to prevent accidents.
- Ensure preparation according to recipes and implementation of quality standards in your section.
- Ensure all opening and closing duties are implemented in accordance with established standards.
- Minimize spoilage and wastage by preparing and storing food items according to established standards.
- Ensure a clean work station, hygienic work procedures and high safety standards.
- Prepare market list and foods requisition and submit to the Chef.
- Ensure proper preparation of mise-en-place.
- Continuously develop personal leadership, hiring, and training skills for personal development.
- Coach, mentor, and provide feedback to team members as well as assess individual performance through observation and measurement, and suggest corrective actions as needed.

Pay: RM2,300.00 - RM2,500.00 per month

**Benefits**:

- Health insurance

Schedule:

- Rotational shift

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Chef: 1 year (preferred)