This position is responsible to prepare food that conforms to company and kitchen standard. The incumbent also will be responsible for the day to day running of a given section within the kitchen.
Responsibilities
- Daily checking and distribution of raw materials to cooks.
- Maintaining and overseeing the daily operations of kitchen.
- To improvise when ingredients and resources of menu are not available.
- Prepare and cook foods which include patient meals and special functions.
- Monitor the cooking and serving of food to patients and staffs, performing quality and presentation check at trayline, following standardized recipes.
- Work closely with Assistant Supervisor in monitoring of food production in order to minimize food wastage.
- Brainstorm and assist dietitians/Food Service Executive/ Supervisor in planning of new hospital menu.
- Maintained kitchen area, equipment, and other areas of responsibilities in a clean and well maintained condition.
- Rearrange duties and roster of cooks whenever necessary to ensure smooth operation in the kitchen.
Qualifications
- Posses Degree in Culinary Arts, Hospitality Management or equivalent.
- Minimum 2 years relevant working experience in the food and beverage industry, preferably in hospital setting.
- Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
- Effective communication skills, both verbal and written.
- Ability to work independently.
Benefits:
- Near public transport
- Learning and professional development opportunities
Job Type: Full-time
Pay: RM2,500.00 - RM4,500.00 per month
Benefits:
- Professional development
Work Location: In person
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