Cdp, Demi Chef and Commis

**1.** **Chef De Partie**
- Job Description:_
- To assist Sous Chef supervising and running their assigned section with his culinary outlet and on demand in any other area in the culinary area.
- To take full responsibility for the food quality and presentation of their assigned kitchen section and on demand to assist other area.
- Ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of kitchen and related kitchen staff within their assigned kitchen section or other part kitchen of the café operation.
- To ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
- To be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
- To Oversee his kitchen section cooperate with the other section within the kitchen outlet or entire kitchen department operation logístically, Organizationally and coordinate accordingly with any supporting kitchen department.
- To Comply at all time, the standard recipes, quality requirements, stocks and techniques of his kitchen and communicate with Sous Chef and supporting kitchen's status, shortfalls and training needs.
- To maintain and improved guest satisfaction and quality at all times.

**2.** **Demi Chef**
- Job Description:_
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times as per the standard.
- Ensure appropriate grooming standards, company and statutory hygiene standards and code of conduct.
- Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
- Ensure contaminated products are not used in any of the processes of food preparation.
- To ensure that the assigned Kitchen areas, equipment’s and utensils are always kept as per the standards.
- Responsible for constantly improving knowledge and up grading personal work skills.
- Promptly reports any operational problems to superiors: example - equipment malfunctions.
- Alerts supervisors to any spoilage or shortage of food stuffs or equipment.
- Help to prepare mise-en-place according to given instructions.
- Replenish kitchen with grocery and food items.
- Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production
- Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times
- Handle additional responsibilities as and when delegated by the Management.

**3.** **Commis**
- Job Description:_
- Assist with ingredient and preparation and set up cooking equipment.
- Cook food in various utensils or grillers.
- Storing ingredients and check the quality of ingredients.
- Keep a sanitized and orderly environment in the kitchen
- Assisting with the monitoring of inventory and place order when they are shortage
- Perform other duties as assigned.

**Job Types**: Full-time, Permanent

**Salary**: RM2,000.00 - RM4,000.00 per month

Schedule:

- Day shift
- Holidays
- Monday to Friday
- Weekend jobs

Supplemental pay types:

- Overtime pay

Application Question(s):

- What is your current position?
- How many years of relevant experience do you have?
- What is your qualification?
- What cuisine are you good at?
- What is your language strength?
- When are you available to start?
- What is your current and expected salary?