Demi Chef - Kuala Lumpur, Malaysia - Platinum Victory Facestyle Sdn. Bhd.

Platinum Victory Facestyle Sdn. Bhd.

Verified Company

Kuala Lumpur, Malaysia

2 days ago

Posted by:

Siti Tan

beBee Recruiter

Description

To assist the Chef de Partie in establishing and maintaining effective employee relations.

To inform the Chef de Partie of any complaints or any other problems that may arise.
To ensure that any orders or decisions taken by the Chef de Partie are strictly followed up.
To assist the Chef de Partie in ensuring that all SOP(s) are properly implemented and carried out efficiently.
To react to all daily operating problems and complaints rose and to offer solutions.
To undertake any other duties assigned from time to time by the Chef de Partie.
To assist the Chef de Partie in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
To make recommendations to the Chef de Partie regarding personnel matters such as selection, remuneration and promotion.
To report any equipment in need of repair.
To be prepare to work odd hours and to cover at least two evenings per week.
To perform daily cleaning, inventorying of walkin and reachin boxes.
To ensure good work relations with all departments.
To ensure that all equipment in the kitchen is clean and in proper working condition.
To ensure that no food is issued without a "micros ticket".
To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
To keep floors dry and clean to avoid slip/fall accidents.
To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
To prepare daily requisitions for supplies and food items for production.
To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
To check and control the proper storage of product, checking on portion control.
To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Responsible for the preparation of all saucers among others, for all service outlets of the hotel according to standard recipes.
Responsible for the set up and replenishing the buffet and serving guests at this section.
Supervises the cooking of items that require skilful preparation.
Verify all stock received from suppliers.