Demi Chef

1 week ago

Kuala Lumpur, Malaysia Armada Petaling Jaya Full time

**JOB SUMMARY**
- To perform all kitchen work at the hot kitchen and cold kitchen.
- To supervise the work and to oversee the kitchen operation

**JOB SPECIFICATION AND RESPONSIBILITIES**

**Duties and Responsibility.**
- To report for duty on time and the manner specified: well groomed,clean uniform,kitchen scarf,kitchen towel, kitchen apron,clean hand glove,tall hats,name tag,black stocking,black shoes and personal hygiene.
- To supervise Commis 1,Commis 2,Commis 3.
- To assign in detail,specific duties to all employees under his/her supervision and to instruct them in their work.
- To check discipline,cleanliness and hygiene all employees under supervision.
- To be responsible for the quality of all food prepared, constantly checking for taste,all food portioning size are adhere.
- To avoid all material used with a view of eliminating waste and spoilage especially meat,fish and vegetables.
- To ensure that spoil or damaged serving utensil are not put into use.To train all staff to follow this procedure.
- To ensure and observe the restaurant is ready comment.
- To check with the outlet manager on guest comment.
- To check list,record date,time and temperature of equipment. If the temperature is not standard achieved corrective action to be taken.
- To check kitchen equipments are maintained to inform the maintenance department for servicing.
- To ensure the kitchen area is dry and clean.
- To work along side with steward supervisor on cleaning schedule.
- Strictly adhere to all health regulation.
- To alert in energy saving to avoid high cost on electric and water.
- To ensure associate under his supervision work in working.
- To take in charge and responsibility in absent of Chef De Partie.
- To do duty rooster.
- To report down staff attendance.
- To report down staff punctuality.
- To write down market list.
- To write down food requisition.
- To write down inter kitchen transfer sheet form.
- To report down waste and spoilage form.
- To check the market supplier item at the receiving area.
- To attend training that organize by hotel and management.
- To attend chef meeting.
- To perform other duty assigned.
- To assist the Sous Chef and outlet chef with any work related problem.
- To take in charge and responsibility in absent immediate superior.

**KNOWLEDGE, SKILLS,AND ABILITIES**
- Knowledge of cooking & kitchen is an advantage.
- Knowledge of food recipes.
- Abilities of standing and hard working.
- Abilities of working long hours.
- Abilities to work in hot & cold area.
- Skill of cut,cooking and kitchen.
- Good Leadership ability.

**Benefits**:

- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Parental leave

Schedule:

- Afternoon shift
- Day shift
- Evening shift
- Night shift

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