Kerja Sepenuh Masa Cdp, Gaji tinggi MYR 2,500 di CRYSTAL CROWN HOTEL HARBOUR VIEW PORT KLANG Selangor - Maukerja

- Food Preparation and Cooking: Execute preparation of designated dishes and meal components at their station according to recipes and standards

• Supervision: junior chefs or commis in their area, providing training and guidance 2.
• Station Management: Set up and stock kitchen stations, estimate daily production needs, and monitor food quality from raw ingredients to final plating 2.
• Collaboration: Work closely with the Sous Chef and other team members to ensure efficient kitchen operations and timely service 1.
• Menu Assistance: Assist in menu planning, development, and creative input for specials or new dishes 2.
• Safety and Sanitation: Maintain high hygiene standards, adhere to food safety practices, and ensure kitchen equipment is properly maintained 1.
• Inventory and Cost Control: Order and manage ingredients, monitor stock levels, reduce waste, and control food costs 1.
• Feedback and Improvement: Collect and report issues, implement constructive feedback, and improve methods for culinary excellence 1.
• 5 Sources

Required Skills and Competencies

• Excellent cooking and culinary skills with specialization in a station 1.
• Knowledge of food safety, hygiene protocols, and kitchen operation standards 2.
• Strong organizational and time management skills to handle high-pressure situations 1.
• Effective communication and teamwork abilities 1.
• Adaptability to accommodate menu changes, dietary requests, and high-volume service 1.
• Passion for culinary arts and delivering exceptional dining experiences 1.
• 4 Sources

Qualifications and Experience

• Education: Culinary school qualification or Hotel Management degree/ equivalent experience 2.
• Experience: Typically requires 1–3 years in a fast-paced kitchen, with some supervisory experience preferred 2.
• Certifications: Depending on the region, food safety and sanitation certificates may be required 1.
• 3 Sources
• Poissonier: Handles fish and seafood.
• Grillardin: Oversees grilled items.
• Saucier: Prepares sauces and sautés.
• Patissier: Handles desserts and baked items.
• Garde-Manger: Manages cold dishes and salads.
• Rotisseur: Manages roasted and braised meats.

Pay: Up to RM2,500.00 per month

Benefits:

• Company car
• Flexible schedule
• Free parking
• Maternity leave
• Meal allowance
• Meal provided
• Opportunities for promotion

Work Location: In person