- Kuah Kedah Malaysia
Working Location
Job Description
Responsibilities
Primary Responsibilities
Business Performance
· Support Head Chef to maintain consistent hygienic clean kitchens and produce food and plating as per set internal and external standards, recipes.
· Participate in kitchen management meetings to review progress towards achievement of actions / production / ordering required for the week and or following week meal periods, events.
Operation
· Achieve and adhere to set kitchen standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
· Work with Senior Culinary team and is responsible for the shift assigned and all actions by the team to maintain the kitchen, the processes, procedures for and in the kitchen as per set standard, plating, recipe, quality.
· Supervise junior Culinary team (commis, kitchen helper, steward) to run their sections and shift at high quality level whilst maintaining acceptable food cost, hygienic cleanliness and safe food production.
· To be involved in the planning and implementation of effective food promotions, new menu items, buffet set up and maintenance, timely replenishment of food items.
· Work closely with Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
· Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
· Monitor food standards
· Be aware of market needs and trends in terms of food menus for both hotel guests and the local market
· Supervise food production
· Interact with kitchen management and Head Chef to foster and maintain effective working relations with them
· Attend daily and weekly kitchen meetings set by Head Chef
Pay: RM1,800.00 - RM2,100.00 per month
Benefits:
Work Location: In person
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