Job Description

Description

JOB DESCRIPTION: - Assist Executive Sous Chef and Chef De Cuisine to ensure that the hotel maintains the best reputation for its culinary product in Malaysia and abroad. - Maintain standard recipes and menu items that are innovative and unique in the presentation. - Assists and control expenses to ensure a profitable food production level accordingly to the set goals. - Train, develop and performs appraisal of all the kitchen staff down lines. - Maintain the set standards of safety and hygiene in all the areas of the kitchen. - Check all purchase and usage only the highest quality products. - Maintains the food quality and the standard according to hotel standard of policy and procedures. - Maintain all operating and fixed equipment. - Control staff roster, vacation, attendance and overtime records. - Controls staff levels according to the established manning guide. - Liaise closely with the Executive Sous Chef or Chef De Cuisine on new methods of food presentation and recipes. - Supervises the decoration and the presentations of the buffet and developed creative in his field. Involve food promotion and activity.

Requirements

REQUIREMENTS - Candidate must possess at least a Higher Secondary/STPM/"A" Level/Pre-U, Bachelor's Degree, Post Graduate Diploma, any field. - Applicants must be willing to work in Kuala Lumpur. - At least 3 to 5 years of work experience required in a similar position. Fresh graduates are welcomed to apply too. - Good interpersonal and communication skills.

Job Requirements