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Commis Chef / Demi Chef
Undisclosed
Full time
KL City, Kuala Lumpur
Jadilah pemohon terawal!
Jadilah pemohon terawal!
Tanggungjawab
SUMMARY:
Under the general guidance of Chef de Partie and within the limits of established policies and procedures, assists in preparation of food and operation of the kitchen department.
DUTIES AND RESPONSIBILITIES:
1. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times as per the standard.
2. Ensure appropriate grooming standards, company and statutory hygiene standards and code of conduct.
3. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
4. Ensure contaminated products are not used in any of the processes of food preparation.
5. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
6. Ensure to adhere to Oakwood’s policies and procedures at all times.
7. Maintains good relationships with co - workers in hotel.
8. Responsible for constantly improving knowledge and up grading personal work skills.
9. Promptly reports any operational problems to superiors: example - equipment malfunctions.
10. Alerts supervisors to any spoilage or shortage of food stuffs or equipment.
11. Help to prepare mise-en-place according to given instructions.
12. Replenish kitchen with grocery and food items.
13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production
14. Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times
15. Handle additional responsibilities as and when delegated by the Management.
QUALIFICATION:
Graduate/Diploma or may have done a craft course in Hotel Management with 2 or more years of experience in Culinary operations.
EXPERIENCE:
Minimum two to four years of work experience in the same area is required.
KNOWLEDGE, SKILLS AND ABILITIES:
• Knowledge of particular cuisine
• Excellent attention to detail
• Can work well in a team and in a diverse work environment
• Able to work in rotational shifts if required
Under the general guidance of Chef de Partie and within the limits of established policies and procedures, assists in preparation of food and operation of the kitchen department.
DUTIES AND RESPONSIBILITIES:
1. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times as per the standard.
2. Ensure appropriate grooming standards, company and statutory hygiene standards and code of conduct.
3. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
4. Ensure contaminated products are not used in any of the processes of food preparation.
5. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
6. Ensure to adhere to Oakwood’s policies and procedures at all times.
7. Maintains good relationships with co - workers in hotel.
8. Responsible for constantly improving knowledge and up grading personal work skills.
9. Promptly reports any operational problems to superiors: example - equipment malfunctions.
10. Alerts supervisors to any spoilage or shortage of food stuffs or equipment.
11. Help to prepare mise-en-place according to given instructions.
12. Replenish kitchen with grocery and food items.
13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production
14. Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times
15. Handle additional responsibilities as and when delegated by the Management.
QUALIFICATION:
Graduate/Diploma or may have done a craft course in Hotel Management with 2 or more years of experience in Culinary operations.
EXPERIENCE:
Minimum two to four years of work experience in the same area is required.
KNOWLEDGE, SKILLS AND ABILITIES:
• Knowledge of particular cuisine
• Excellent attention to detail
• Can work well in a team and in a diverse work environment
• Able to work in rotational shifts if required
Manfaat
- EPF
- SOCSO
- Annual Leave
Soal Jawab Jawatan
Tanya soalan dan majikan akan menjawab tentang jawatan ini
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