Kitchen Helper

**DESCRIPTION OF WORK**

1. Helps to direct, control and co-ordinate the activities of all assistant cooks, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.

2. Checks daily that there is no wastage in storerooms, refrigerators and freezers.

3. Minimizes spoilage, utilizes food surpluses and portion control.

4. Checks the quality and quantity of food received from the markets and stores.

5. Is always looking for cost saving and environmental ideas.

6. Assists in operating the outlet at an acceptable food and employees’ cost.

7. Maximizes personal productivity, in order to minimize payroll costs.

8. Ensures that all food is prepared and served according to the standard set by Sous Chef.

9. Does cooking and presentation of food.

10. Ensures standard recipes are used, and food is presented according to pictures.

11. Ensures that all machine, furniture (fridge’s, benches, etc.), equipment and utensils are clean and in working condition at all times. Checks all areas assigned in regards to sanitation and hygiene contamination of any kind

12. Ensures the kitchen is always in a safe condition, so as prevent accident.

13. Is responsible in making the flow of information work, all the way to the assistant cooks.

14. Maintains good relationship with all departments to avoid frictions of any kind.

15. Maximizes personal and team members’ productivity and morale, whilst consistently maintaining discipline, following hotel guidelines and local legislation.

16. Motivates all employees through professionalism, organizational skills and team spirit to perform their duties.

17. Ensures all supervised employees are in proper uniform, well-groomed as set by culinary guidelines.

18. Reports all accidents, health and safety hazards to the Sous Chef.

19. Maintains all hotel records and forms prescribed by the hotel management and policies.

20. Attends training as per required.

21. To perform any other duties as directed by the Management.

22. Align working style, working practices and conduct with Ri-Yaz Hotels & Resort’s Vision, Corporate Values and Policies. To comply with The Code of Conduct at all times.

23. Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the workplace.

24. Coordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Brand Standards and Procedures.

25. Uphold the SNAP by demonstrating the Service Standards at all times to guests and fellow ambassadors.

26. Personally, ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Ri-Yaz Hotels & Resort and Company Policies.

**Salary**: RM1,500.00 - RM1,700.00 per month

**Benefits**:

- Health insurance
- Opportunities for promotion
- Professional development

Schedule:

- Day shift

Supplemental pay types:

- Overtime pay

**Education**:

- STM/STPM (preferred)

**Experience**:

- Kitchen Staff: 1 year (preferred)