· Complies to the company policies.
· Works within all pre-set budgetary limits.
· Takes on other tasks in addition of the ones stated, in a reasonable framework.
· Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
· Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
· Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
· Models the company’s culture, vision, mission and core values at all times.
· Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.
· Enliven the spirit to serve basics and conduct professionally at all times to appropriately represent Le Meridien Hotels
· Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.
· Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes.
· Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands.
· Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks.
· Follow, execute and enforce hygiene standards at all time.
· Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty.
· Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests.
· Adhere to safety guidelines at all times and report any unsafe work conditions and practices.
· Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card.
· Take temperature checks and record as assigned by the Supervisor; record and report any unsafe temperatures found.
· Report to your immediate supervisor immediately if late for work or sick (report back with doctor’s certificate when resuming duty).
· No personal phone calls while on duty are allowed.
· Attend and actively participate in the daily “15 minutes” pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production.
· Be able to work and assist in other areas of the Department when needed and take part in cross-training when required.
· Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary.
· Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.
· At the end of service periods, have sections cleaned and ready for following service periods.
· Follow the posted schedule and report at workstation on time.
· Perform all other reasonable tasks as requested by management.
Qualifications
- Certification as required to comply with culinary Education preferred
- Good communication skills (verbal and listening and writing)
Experience
- Excellent communication skills
- A passion for real, good food
Job Type: Full-time
Pay: From RM2,200.00 per month
Benefits:
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person
