Duties & Responsibilities:
1. Ensure Day-To-Day Efficiency Of The Section
l Collect dirty glassware, chinaware and silverware for cleaning
l Preparing, grilling, poaching and cooking of all kind of dishes for consumption as per order
l Set buffet table on time, stand by during service time, ensure replenishment of food items and attend to guest inquiries
l Follow instructions of Superior to prepare exact type and sufficient quantity of foodstuff for A’la Carte, banqueting or groups
l Observe and test food being cooked according to the standard recipes, sample all food prepared up to quality and portion control requirement
l Participate in the production of A’la Carte items
l Report to Superior the necessary requisition of food stuffs based on checking function sheets, event order, menus and reservation of Group Movement list
l Check all food items in his section, ensure sufficiency of mise-en-place on stock as well as the freshness and quality
l Check and ensure proper storage and disposal of all food stuffs, avoid wastage and spoilage.
l Ensure proper handling, sanitation, cleanliness and maintenance of working premises, equipment, utensils and cold rooms
l Provide training and reference to new and existing staff
2. Others
l Coordinate with other departments on matters relating to the kitchen operations
l Ensure personal hygiene standard are met
l Perform any other duties as and when required by the Management
Job Types: Full-time, Permanent
Pay: RM1,500.00 - RM2,500.00 per month
Benefits:
- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
Work Location: In person
