Job Information

  • icon
    Salary RM 3000-4000 / Monthly
  • icon
    Shift Round
  • icon
    No. of Openings 2 openings
  • icon
    Job Level : Non Executive
  • icon
    Job Experience : 3 year
  • icon
    Job Qualifications Diploma

Job Description

  • Takes care of the daily food preparation and duties assigned by the Superiors to meet the standard and quality set by the hotel. Be familiar with the Menu and well-versed in ingredients used in the preparation of all food on the Menu, and methods of cooking, including the approximate time of cooking of each item on the Menu. Follow instructions and recommendations from the immediate Superiors to complete the daily tasks. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met and also to ensure refrigerators are cleaned at all times and well stocked with mise-en-place.Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis. Knowledgeable in all standard procedures and policies about food preparation, receiving, storage and sanitation. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Must be efficient, punctual and assume a pleasing and helpful attitude towards superiors and fellow employees, constantly strive to provide excellent and warm friendly services, well-groomed and neat in his/her uniform while on duty but not to be around the Kitchen if not fully dressed in uniform or other words, he/she should be able to set an example to others for personal hygiene and cleanliness on and off duty. Establishing and maintaining effective inter-department working relationships. Have excellent knowledge of Menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work by the deadline and to assist and encourage others in achieving this aim
Job alerts

Receive emails for the latest jobs matching your search criteria

Job skills