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Demi Chef

2 weeks ago

Subang Jaya, Selangor, Malaysia Geno Hotel Full time 30,000 - 60,000 per year
  • Food preparation: Prepare ingredients and cook dishes according to menu specifications and instructions from senior chefs. This includes tasks like dicing, slicing, grilling, and frying.
  • Station management: Organize and maintain their designated workstation, ensuring it is clean, tidy, and efficient throughout their shift.
  • Inventory and ordering: Manage and monitor food stock and supplies within their section, which can include ordering fresh produce and dry goods.
  • Hygiene and safety: Uphold strict hygiene and safety standards, including proper food handling, storage, and sanitation of work surfaces and equipment.
  • Quality control: Ensure that food quality, presentation, and consistency are maintained at all times, adhering to the high standards set by the executive or head chef.
  • Assisting senior staff: Support the Chef de Partie or Sous Chef with daily operations, and may also help train less experienced kitchen staff.
  • Menu assistance: Contribute to the execution of daily menus, including preparing for buffets and special functions.
  • Cost control: Assist in controlling food costs by managing wastage and ensuring efficient use of ingredients.

Job Type: Full-time

Pay: From RM2,500.00 per month

Benefits:

  • Free parking
  • Health insurance
  • Meal provided

Ability to commute/relocate:

  • Subang Jaya: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

  • Cooking asian food: 3 years (Preferred)

Work Location: In person