Demi Chef/ Commis 1

13 hours ago

Kuala Lumpur, Kuala Lumpur, Malaysia Berjaya Times Square Hotel, Kuala Lumpur Full time

JOB REQUIREMENTS

  • Basic school education secondary level.
  • Basic knowledge of the principles of cookery.
  • Proficient in spoken English.
  • Willingness to further develop and refine skills, and have an eagerness to learn.
  • Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.
  • Willing to work on shift and public holidays.

JOB RESPONSIBILITIES

  • 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 Chef de Partie and/or Demi Chef and cooperate with other members of the kitchen team.
  • To prepare daily task, according to work lists or verbal instructions given by the Chef de Partie or Demi Chef.
  • Follow verbal instructions given by the Sous Chef, Chef de Partie and Demi Chef 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.
  • 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, ensuring 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 Chef de Partie and/or Demi Chef.
  • Makes every attempt to prevent any damage, breakage, theft or loss of Resort 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.
  • Informs and consults the Chef de Partie and/or Demi Chef of any problems, discrepancies and happenings with the kitchen operation.
  • To order items from the stores or production 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.
  • To cover for Chef de Partie and/or Demi Chef in their absence.
  • To collect requisitioned goods from the stores and fridges as directed by the Chef de Partie and/or Demi 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 Resort 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 as requested.
  • To attend any team building and extra-curricular sporting activities as requested.

Job Type: Full-time

Pay: From RM1,800.00 per month

Benefits:

  • Maternity leave
  • Opportunities for promotion
  • Parental leave

Work Location: In person

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