Chef de Partie

Merencanakan menu restoran, merancang metode memasak dan item menu baru Memastikan kualitas makanan baik dan harga sesuai. Mengelola penyimpanan. Memesan bahan makanan dari supplier. Mengelola budget dan laporan keuangan dengan akurat. Mengelola prosedur kebersihan dan kesehatan dapur. Mengorganisir staff dapur. Melakukan perekrutan, melatih, dan mengembangkan staf. Mempersiapkan makanan yang sudah terstandarisasi oleh perusahaan Bertanggung jawab atas kebersihan area kitchen inventory bahan makanan dan seluruh perlengkapan kitchen.
"Soul of Seri Malaysia" is a new initiative for the re-branding of Malaysia Series to combine the values that will be applied to staff and customers of Hotel Seri Malaysia. It includes the "Brand Attribute", "Brand Attitude" and "Brand Soul" elements, thus affecting the "Brand Recall" that relates the customer service characteristics. The brand's "Brand Attitude" interior elements need to be integrated with the "Brand Attribute", an external impact as a drive to the "Brand Soul" target point to make Hotel Seri Malaysia a "COMFORT" accommodation. This re-branding program is to gain "Market Credibility" and "Guest Satisfaction" for The Hotel.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5