1. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
2. Cooks are responsible primarily for cooking the food along with the sous chefs, who are the head chef's second in command.
3. To ensure / assist chef in food preparation / served as per the contract and client specification. Ensure sufficient food is always served as per contract.
4. To ensure all kitchen equipment and tools are always cleaned and in proper working condition.
5. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food.
6. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production.
7. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc.
8. To assist Chef in food cost controlling and monitoring.
9. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.
10. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct. 11. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement. JOB DESCRIPTION Page 2 of 2
12. To be always adhere and following personal hygiene standard while on duty.
13. Perform any other duties are required by the chef / Executive Chef or the Unit Manager. 14. Work with integrity and promotes pride, pleasant working relationship with the client through pleasant attitude and manners.
15. Understand objective, policies, standards, and procedures set forth by Executive Chef. 16. Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation such as HACCP and other government requirements.
17. Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire Operational processes related to Food Services and its scope of activities.
18. Always prepare food to the highest standard of quality.
19. Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.
20. Perform other related duties as requested.
Job Type: Full-time
Pay: RM2,500.00 - RM2,600.00 per month
Benefits:
- Health insurance
- Opportunities for promotion
Work Location: In person
