1.0 Job Summary
1.0.1 He/She is responsible to assist in the preparation of all food items in the assigned kitchen or food production area. To perform any other task as instructed by his supervisor.
1.0.2 He/She is employed for the kitchen Department and such he may be assigned to any area that the management deems suitable and necessary.
2.0 Duties and Responsibilities
2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times.
2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house.
2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform.
2.0.4 To consistently check quality and quantity of all raw food items needed for the daily mise en place in his respective area.
2.0.5 To assist in other outlets when required.
2.0.6 To report on duty punctually and wearing full uniform.
2.0.7 To ensure a uniform visual appearance of all dishes prepared. Presentation and decoration must follow the established standard.
2.0.8 To always check every buffet set up as well as a la carte order liaisons with his direct subordinates for correct timing during service.
2.0.9 To ensure the portion control established with the recipe cards and the butcher test to minimize waste and spoilage.
2.0.10 to check and clean stores, Kitchen areas, chiller and freezer as our hygiene Standards.
2.0.11 also responsible for a proper efficiency and profitable functioning of the assigned outlet or sections.
2.0.12 to ensure, prepare and check that the daily mise-en-place is fresh and the amount prepared is sufficient for service.
2.0.13 to work by the selected values of Iconic Hotel, in order to get the best performance out of each employee.
2.0.14 attends training classes organized by hotel.
2.0.15 to learn the Hotel’s fire and safety procedure.
3.0 Area of Responsibilities
3.0.1 Main kitchen
3.0.2 Pastry kitchen
3.0.3 Banquet Kitchen
4.0 Preferred Knowledge/Qualification/ Experience
4.0.1 Certificate / Diploma in Culinary or related field.
5.0 Training and Development
5.0.1 To attend all culinary skill training.
6.0 Other Assignments
6.1.0 To carry out any other duties assigned by the Management from time to time.
Job Types: Full-time, Permanent
Pay: RM1,700.00 per month
Benefits:
- Additional leave
- Flexible schedule
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Afternoon shift
- Day shift
- Evening shift
Supplemental Pay:
- Overtime pay
- Yearly bonus
Work Location: In person
