Jr Chef de Partie

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates dailv tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Assist the Manager in planning and implementing strategies to attract customers
- Coordinate daily customer service operations (e.g. sales processes, orders and payments)
- Track the progress of weekly, monthly, quarterly and annual objectives.
- Monitor and maintain store inventory.
- Coach and support new and existing staff.
- Suggest sales training programs and techniques.
- Analyze consumer behavior and adjust product positioning.
- Handle complaints from customers.
- Create reports, analyze and interpret retail data, like revenues, expenses and competition.
- Conduct regular audits to ensure the store is functionable and presentable.
- Make sure all employees adhere to company's policies and guidelines.
- Carry out any other duties as required by management.

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

**Salary**: RM2,400.00 - RM2,900.00 per month

Schedule:

- Day shift

Ability to commute/relocate:

- Setapak: Reliably commute or planning to relocate before starting work (required)