Changkat Bukit Bintang, Bukit Bintang, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
02 Nov, 2020
Establish and maintain effective employee relations.
Inform on a daily basis the Sous Chef on all relevant information on operational and personal matters.
See to it that all food items for the outlets are prepared on time and meet quality and quantity standards.
Preparing and measuring ingredients and portion sizes accurately.
Prepare on daily basis food requisitions as assigned.
Maintain cleanliness in all assigned areas, including refrigerators and freezers.
Control cost by minimising spoilage, waste, proper storage and exercising strict portion control.
Ensure that cost control policies and procedures are followed.
Attend training sessions if applicable.
Report any equipment on the section which needs repair or maintenance.
Ensure freshness and suitability of products used by the kitchen and that they are stored properly.
Ensure smooth running of the kitchen during the Sous Chef’s absence.
Perform duties common to position and other duties as maybe assigned.
Related Culinary Diploma or equivalent is preferred but not necessary.
At least 1 year relevant experience in the kitchen or under an apprenticeship program.
Ability to work under pressure for long hours in a heated environment.
Able to maintain and improve quality, standards and cleanliness of the kitchen.
RM1000 - RM2000
About RHINE RIVER SDN BHD
Since its official inception as an organization on the 10th of April 2013, the Werner’s Group was formed to manage all entities under the same roof. The group has grown from strength to strength, from its first concept restaurant in 2005 to its eighth in the year 2018.El Cerdo KL, The Whisky Bar KL, The Steakhouse KL, Dining In The Dark KL, Opium KL, Forbidden City KL, The Rum Bar KL, and Cielo KLwere conceptualized and wholly owned by Werner Kuhn, German expatriate and Master Chef residing in Malaysia for the past 30 years.
After an impressive growth of its establishments over the many years, the success reflected solely on its efficient management team, vibrant staffs, operational structure, design portfolio, and consultation framework to name a few. We have and always will take pride in what matters most – the journey to a perfect dining experience