· Complies to the company policies.

· Works within all pre-set budgetary limits.

· Takes on other tasks in addition of the ones stated, in a reasonable framework.

· Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

· Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs

· Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

· Models the company’s culture, vision, mission and core values at all times.

· Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.

· Enliven the spirit to serve basics and conduct professionally at all times to appropriately represent Le Meridien Hotels

· Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.

· Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes.

· Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands.

· Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks.

· Follow, execute and enforce hygiene standards at all time.

· Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty.

· Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests.

· Adhere to safety guidelines at all times and report any unsafe work conditions and practices.

· Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card.

· Take temperature checks and record as assigned by the Supervisor; record and report any unsafe temperatures found.

· Report to your immediate supervisor immediately if late for work or sick (report back with doctor’s certificate when resuming duty).

· No personal phone calls while on duty are allowed.

· Attend and actively participate in the daily “15 minutes” pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production.

· Be able to work and assist in other areas of the Department when needed and take part in cross-training when required.

· Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary.

· Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.

· At the end of service periods, have sections cleaned and ready for following service periods.

· Follow the posted schedule and report at workstation on time.

· Perform all other reasonable tasks as requested by management.

Qualifications

Certification as required to comply with culinary Education preferred
Good communication skills (verbal and listening and writing)

Experience

Excellent communication skills
A passion for real, good food

Job Type: Full-time

Pay: From RM2,200.00 per month

Benefits:

Health insurance
Meal provided
Opportunities for promotion
Professional development

Work Location: In person

Jelas Puri Sdn Bhd (Le Méridien Petaling Jaya)

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