Full Time CHEF DE PARTIE PASTRY Jobs, in Hotel Grand Continental Kuala Terengganu Terengganu - Maukerja

1. The Chef de Partie is aware of the importance of quality food and hence makes every effort to prepare the best products possible.

2. Efficient, punctual and at all times assumed a pleasing and helpful attitude towards his superiors and fellow.

3. Constantly strives to give excellent and friendly service. The Chef De Partie is always well-groomed and neatly in the prescribed uniform. He will always be proper uniform when on duty.

4 Never use the equipment for any purposes for which it is intended either by house rule or by custom.

5. Familiar with the menu and know the ingredients, method of cooking and the time it takes to prepare each item on the menu.

6. Required to ensure that the quality of food is accordance to the standard of cooking.

7. Mis-en-place, preparation, cooking, quality, quantity, presentation and food service for all food items kept, prepared and distributed by his department for all outlets.

8. Inter-kitchen transfers and supplies to and from other department outlets.

9. The maintenance of the proper food cost for his department.

10. The cleanliness and functioning of the kitchen equipment and utensils of his department. Make every attempt to prevent damages or losses of hotel property.

11. Training, punctuality, productivity, uniforms, behavior and quality product of the staff.

12. Recommendation for promotion or misconduct of his staff o the Executive chef.

13. To consult the executive Chef/Sous Chef occurring menus and specials, banquets, Special events and quantities to be produced and served.

14. Make sure the recipes are strictly followed by the staff.

15. Supervise the Commis constantly in the performance of their various tasks.

16. Check over and under production.

17. To inspect the department and equipment daily of any faults to ensure a maximum security and usage and reports of order any necessary repair work immediately.

18. Assure that soiled or damaged serving utensils are not put into use, watch particularly for cracked or chipped china and glassware.

19. Prevent the usage of spoiled or contaminated products during the phase of food preparation and prevent employees who are ill or suffering from infection from taking part in the preparation or handling food.

20. Be constantly alert of new products which may improve quality of food or lower food cost or both. Make suggestions to the Executive chef concerning improvements which would tend to make more customers satisfied and / or increase the volume of business of profit.

21. Beware of all house rules and obey them and also assist in enforcing them. Conduct in such manner so as to encourages fellow employees to do likewise.

22. After the service, write storeroom requisitions and inter-kitchen transfers in accordance with the necessary requirements. Check blackboard for daily functions for the following day. Requisitions form has to be filled in clear, readable handwriting. The storekeeper will not accept all requisitions without proper signatures, with unreadable corrections or scrawl. This form has to be submitted to the Kitchen Office in the same evening for approval. All requisitions have to be signed by the Executive Chef. Again it is stressed to keep requisitions and inter-kitchen transfers to once a day only.

23. Set up training sessions for the lower rank staff

24. Orders to be made only once a day and any additional orders to be made only when extremely necessary

25. Do not sit on problems, solve them

26. It is important of each staff-member to help each other then necessary to improve the service and standard to our clientele

27. Comply with all company’s policies and procedures.

28. Required to perform any other duties assigned from time to time.

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Parental leave

Work Location: In person