SSM No : 195901000261
Bukit Bintang, Kuala Lumpur
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Requirements
Responsibilities
• Prepare, cook and present dishes within individual speciality and scope.
• Ensure food serving time and quality consistency.
• Ensure high standards of food hygiene in accordance to the rules of health and safety policies and the Company SOP.
• Assist the sous chef and F&B Manager to develop new dishes and menus.
• Coordinates daily tasks with Sous Chef.
• Operate and maintain all department equipment and reporting of malfunction.
• Manage and train any demi-chef de parties or commis chef.
• Ensure personal hygiene and cleanliness at all times.
• Ensure all chemicals are stocked up properly and filled up with proper handling procedures.
• Monitoring portion and waste control to maintain profit margins.
• Ensure stock inventory is at par.
• Ensure full operational of all kitchen equipment
Benefits
Important Information
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About Company