Demi Chef

1 week ago

Kuala Lumpur, Malaysia PALACE BUTCHER RESOURCES SDN BHD Full time

Comply with the conditions of the food hygiene policies.
· Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
· Accepting store deliveries.
· Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
· Control food stock and food cost in his section/kitchen.
· Cook food and prepare top-quality menu items in a timely manner.
· Communicate assistance needed during busy periods.
· Ensure that all stocks are well maintained.
· Ensure that mise en place for food preparation is completed in your section.
· Ensure the quality of the food items.
· Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
· Ensure and prepare mise-en-place for restaurant as per SOP
· Ensure the proper sanitation and cleanliness of surfaces and storage containers.
· Follow and maintain cleanliness and good hygiene practices in the kitchen.
· Inform Chef of excess food items for use in daily specials.
· Inform F&B service staff of available items and available chef special menu.
· Keep work area at all times in hygienic conditions according to the rules set by the restaurant.
· Monitor the quality and quantity of food that is prepared.
· Operate kitchen equipment safely and responsibly.
· Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
· Prepare fresh ingredients for cooking according to recipes/menu.
· Responsible to maintain food logs.
· Support the Demi, Chef de Partie or Commis II in the daily operation and work.
· Test foods to ensure proper preparation and temperature.
· To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.
· To assist chef with chopping, packing and helping/learning with dishes.
· Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
· Work according to the menu specifications by the Chef de Partie.
· Need to be flexible and willing to help other departments at busy times as and when required.

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