Demi Chef

7 days ago

Johor Bahru, Malaysia Trove Johor Bahru Full time

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.
- Leaves the work area clean and organized; then hands over to incoming shift workers.
- Reports any equipment malfunctioning and problems to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie.
- Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Makes suggestions to the Chef de Cuisine/Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
- Reports to the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline.
- Informs and consults the Junior Sous Chef, Chef de Cuisine/SousChef and/or Chef de Partie of any problems, discrepancies and happenings with the kitchen operation.
- To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock.
- All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine/Sous Chef.
- To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
- Be fully conversant with all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the Hotel is represented.
- To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
- To attend all scheduled training, even if this falls outside of regular working hours.
- To attend briefings and meetings a requested.
- To attend any team building and extra-curricular sporting activities as required.

**Job Type**: Permanent

Pay: RM2,000.00 - RM2,600.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Chef: 1 year (preferred)

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