DEMI CHEF -HALAL RESTAURANT,DESARU COAST . UP TO RM 2400

ROLES AND RESPONSIBILITIES
•Manage, organize and ensure the smooth running of your particular section
•To maintain a good working relationship with all colleagues and other departments
•To report daily to the Executive Sous Chef and cooperate with other members of the kitchen team
•To prepare daily mise-en place, according to work lists or verbal instructions given by the Executive Sous Chef
•Ensures that all acquired items are ready to go, well before service
•Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal
•Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to
•Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage
•To maintain an organized, clean and hygienic work area
•To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage
•Leaves the work area clean and organized; then hands over to incoming shift workers
•Reports any equipment malfunctioning and problems to the Executive Sous Chef
•Makes every attempt to prevent any damage, breakage, theft or loss of hotel property
•Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels
•Reports to the Executive Sous Chef for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline
•Informs and consults the Executive Sous Chef of any problems, discrepancies and happenings with the kitchen operation
•To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock
•To pass on all information to your Commis and to enhance their knowledge wherever possible

REQUIRED SKILLS
• Proven track of food preparation, presentation and preservation knowledge is an essential
• Positively spirited and passionate about food
• Committed to work together with the service team
• Proven track of food preparation, presentation and preservation knowledge is an essential
• Positively spirited and passionate about food
• Committed to work together with the service team

SUPERVISION- Executive Sous Chef / Executive Chef
Minimum 2 years experiences in hotel industry

BENEFITS
- HOSTEL PROVIDED
- UNIFORM PROVIDED

INTERESTED APPLICANT KINDLY SEND YOUR UPDATED RESUME TO resume.grs8@gmail.com or call/whatsapp at 01156331303 for fast response.