Job Description

Description

• Ensure refrigerators checklist done by daily working day. • Ensure Cooking Food Temperature Control Checklist Submit to Superior by Weekly • Daily kitchen closing checklist submit to Sous Chef by daily basis. • Prevent food spoilage through checks and ensure that all incoming and outgoing food items are up to agreed standards. • Ensure to prepare mise en place 3 days in advance. • Responsible for the station assigned and by Sous Chef on food preparation. • To supervise and prepare all food in his/her assigned kitchen. • Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards. • To carry out daily checks of all refrigerators and freezers, prevent spoilage and overproduction • Maintain a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area. • Assist in other food production areas as and when required. • Actively participate in all training activities. • Has a reasonable knowledge of all menus being offered in the respective kitchen. • To maintain at all times proper cleanliness and hygiene in all work, store and refrigeration areas.

Requirements

• Minimum SPM or Certificate in culinary arts. • Minimum of 1 year in related working experience in F&B or healthcare field industry at the chef level. • Basic HALAL, ISO, JCI, HACCP, MSQH, Food Safety knowledge. • Ensure full cooperation with all other service colleagues and departments. • Assist in other food production areas as and when required. • Team Player, able to multitask and work well under pressure. • Good communication skills and grooming sense. • Able to work during weekend / public holiday.

Job Requirements