Demi Chef

Manage, organize and ensure the smooth running of your particular section.
- To maintain a good working relationship with all colleagues and other departments.
- To report daily to the Junior Sous Chef, Chef de Cuisine / Sous Chef and/or Chef de Partie and cooperate with other members of the Kitchen Team.
- To prepare daily mise en place, according to work lists or verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
- Follow verbal instructions given by the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie at all times.
- Ensures that all acquired items are ready to go, well before service.
- Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
- To maintain an organized, clean and hygienic work area.
- To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage.

**Salary**: RM2,400.00 - RM2,700.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Meal provided

Schedule:

- Rotational shift

License/Certification:

- Typhoid Injection (required)
- Food Handling Certificate (preferred)

Ability to Commute:

- Johor Bahru (required)