Demi-chef (Japanese Cuisine)

**About us**

We are professional, agile and innovative.

Our work environment includes:

- Modern office setting
- Growth opportunities
- Casual work attire
- Relaxed atmosphere
- On-the-job training
- Flexible working hours
- Safe work environment
- Lively atmosphere

You will be responsible for performing the following tasks to the highest standards:

- Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
- Assist Head Chef / Sous Chef / Chef De Partie in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
- Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
- Work seamlessly with recipes, standards and plating guides.
- Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
- Maintain all HACCP aspects within the restaurant operations.
- Use all equipment, tools and machines appropriately and efficiently.
- Work for off-site events when tasked or only when nescessary.
- Complete tasks and jobs outside of the kitchen area when requested.
- Assist in inventory taking.
- Knowledgeable of restuarant’s occupancy, events, forecasts and achievements.
- Prepare menus as requested.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages with minimum wastage.
- Effectively respond to every guests’ requests.
- Learn and adapt to changes.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established restaurant rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times (Daily Mise En' Place).
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Understand, practice and promote teamwork to achieve missions, goals and overall departmental standards.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.

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

**Salary**: RM1,243.78 - RM4,773.83 per month

Schedule:

- Afternoon shift
- Evening shift
- Rotational shift

Supplemental pay types:

- Overtime pay
- Performance bonus
- Yearly bonus

**Experience**:

- Japanese Cuisine: 1 year (preferred)