Kerja Sepenuh Masa, Chef De Partie di Every Room A Home Federal Territory - Maukerja

Duties and Responsibilities:

• Prepare and cook kitchen dishes according to standard recipes and presentation standards (For Restaurant at Hotel) .
• Ensure all food is prepared in a timely and consistent manner.
• Monitor food quality, freshness, and portion control at all times.
• Maintain cleanliness and hygiene of the kitchen area in compliance with food safety standards.
• Ensure proper storage and handling of food ingredients.
• Minimize food wastage and control kitchen costs.
• Supervise and guide Commis & kitchen helpers when required.
• Report equipment issues or maintenance needs to the Sous Chef/ Executive Chef.
• Follow all hotel policies, SOPs, and safety procedures.
• Support the kitchen team during events, buffet operations, and peak periods.

Leadership

· Set a good example for the rest of the team members based on your performance.

· Give clear, concise directions, provide support and supervision to ensure that directions are properly executed.

· Seek responsibility and take responsibility for your actions and the actions of those reporting to you.

· Establish a climate of motivation and enthusiasm in your department.

· Actively participate in department’s revenue generating and cost control strategies.

· Understand the policies and procedures pertaining to your departments operation.

Rap

· Communicate in a friendly, tactful and professional manner with colleagues, suppliers and team members.

· Be informed and keep your supervisor informed of all matters that may affect your work, the hotel’s service or reputation.

· Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.

Open Mind

· Be flexible and open to change in your job responsibilities, and/or roster to meet business needs.

Care

· Always extend friendly and caring service to colleagues that walks through our door.

· Be a team player and maintain good relationships with team members.

· Care about your work environment and make sure it is tidy and well maintained.

· Your work is important. Pay attention to detail and do every task to the best of your ability.

Attitude

· Seek responsibility and take responsibility for your actions.

· Understand the Employee Handbook and comply with the standard it outlines.

· Be reliable and ensure you are at work on time.

· Know your job and constantly seek to develop your expertise by participating in company sponsored rehearsal programs.

· Carry out all professionally reasonable instructions given by your supervisor and use your initiative in the absence of instructions (your supervisor may not always be around to instruct you what to do)

Communication

· Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.

Requirements:

• Diploma or Certificate in Culinary Arts or related field is an advantage.
• Minimum 2–3 years of experience in cold Kitchen operations.
• Good knowledge of cold kitchen/ breakfast cuisine, sauces, cooking techniques, and food presentation.
• Familiar with kitchen hygiene and food safety standards (HACCP preferred).
• Ability to work in a fast-paced environment and under pressure.
• Good teamwork and communication skills.
• Able to work shifts, weekends, and public holidays.

Job Type: Full-time

Benefits:

• Meal provided

Work Location: In person