Demi Chef

Operations

1. To assist the executive office to achieved resort revenue and profit after tax as being set out by the management for the year.

2. To ensure the kitchen department in achieving revenue and pat for the year as being set out by the managements.

3. He assigns in detail specific duties to all employees under his supervision or working areas under his supervision.

4. He insists on personal cleanliness of all employees under his supervision or working under his supervision.

5. He is responsible for the quality of food prepared. He constantly checks it for taste, temperature and visual appeal.
WE ARE COMMITTED TO TOTAL CUSTOMER SATISFACTION THAT IS DELIVERED BY AN EMPOWERED, FULLY TRAINED AND HIGHLY MOTIVATED TEAM OF EMPLOYEES AS A MEANS TO MAXIMIZE LONG-TERM PROFITS AND VALUE FOR OUR OWNERS.

**OUR VISIONS**:
1. ALL MEMBERS / GUEST WILL IMMEDIATELY FEEL A GENUINE SENSE OF WELCOME AND CARE.
2.ALL MEMBERS / GUEST WILL EXPERIENCE QUALITY SERVICE RESPONSIVE TO THEIR NEEDS.
3.ALL MEMBERS / GUEST WILL LEAVE WITH A STRONG DESIRE TO RETURN AND THE FEELING WE WANT THEM BACK.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5