Demi Chef

To assist the Chef de Partie in establishing and maintaining effective employee relations.
- To inform the Chef de Partie of any complaints or any other problems that may arise.
- To ensure that any orders or decisions taken by the Chef de Partie are strictly followed up.
- To assist the Chef de Partie in ensuring that all SOP(s) are properly implemented and carried out efficiently.
- To react to all daily operating problems and complaints rose and to offer solutions.
- To undertake any other duties assigned from time to time by the Chef de Partie.
- To assist the Chef de Partie in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
- To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
- To make recommendations to the Chef de Partie regarding personnel matters such as selection, remuneration and promotion.
- To report any equipment in need of repair.
- To be prepare to work odd hours and to cover at least two evenings per week.
- To perform daily cleaning, inventorying of walk-in and reach-in boxes.
- To ensure good work relations with all departments.
- To ensure that all equipment in the kitchen is clean and in proper working condition.
- To ensure that no food is issued without a “micros ticket”.
- To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
- To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
- To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
- To keep floors dry and clean to avoid slip/fall accidents.
- To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
- To prepare daily requisitions for supplies and food items for production.
- To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
- To check and control the proper storage of product, checking on portion control.
- To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
- Responsible for the preparation of all saucers among others, for all service outlets of the hotel according to standard recipes.
- Responsible for the set up and replenishing the buffet and serving guests at this section.
- Supervises the cooking of items that require skilful preparation.
- Verify all stock received from suppliers.

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

Pay: RM2,300.00 - RM2,600.00 per month

**Benefits**:

- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Evening shift
- Night shift
- Rotational shift

Supplemental pay types:

- Overtime pay
- Performance bonus

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- working experience in four or five stars hotel: 1 year (preferred)
- Demi Chef: 2 years (preferred)
- Culinary: 3 years (preferred)

**Language**:

- Bahasa Malaysia (preferred)
- English (preferred)
- Chinese (preferred)