Production & Presentation
- Prepare and oversee mise-en-place and production of cold items including plated starters, salads, cold seafood, and finger food.
- Ensure attractive and hygienic buffet and à la carte presentation in accordance with HARRIS brand standards.
- Create and test recipes for canapés, amuse-bouches, and cold platters for events and corporate functions.
Pre-Opening & Setup
- Assist in planning kitchen layout, equipment setup, and cold room organization.
- Develop prep sheets, production schedules, and par levels for daily operations.
- Support training of junior team members on cold kitchen techniques and safe food handling.
Quality & Hygiene
- Monitor freshness and proper storage of raw and prepared cold items using HACCP practices.
- Maintain strict cleanliness of the cold kitchen, cold rooms, and display areas.
- Ensure temperature logs, labeling, and food handling standards are consistently followed.
Coordination & Supervision
- Coordinate with Banquet and Outlet teams to ensure timely and accurate delivery of cold food items.
- Supervise and mentor Commis and trainees in day-to-day tasks and prep routines.
- Communicate closely with Executive Sous Chef on menu planning, orders, and stock levels.
Job Type: Full-time
Pay: Up to RM3,200.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person