Chef De Partie | Hokkaido Table

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Golden Screen Cinemas Sdn Bhd | AURUM Theatre, The Exchange TRX, Kuala Lumpur.
Job Summary:
Prepare & cook Japanese & Italian premium raw ingredients into Hokkaido Table delicacy including portioning the servings to the guest accurately & efficiently.
To ensure the food being served are observed with plating guidelines and garnishing according to the recipe.
Ensure the cleanliness and hygiene of the kitchen area at all times.
Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Comply with the conditions of the food hygiene policies (HACCP).
Coordinate and participate with other sections in kitchen requirements, wastage and cost control.
Support the CDP/Sous Chef/Head Chef in the daily operation and work.
Stock up and maintain sufficient levels of food products at line stations to assure smooth service period.
Prepare food products prior to cooking stage and ensure it follows the standard portion sizes and recipe specifications.
Maintain clean and sanitary work station area including tables, shelves, grills, broilers, fryers.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follow proper plate presentation and garnish set up for all dishes.
Handle stores and rotate all products properly.
Assist in food preparation assignments during off-peak periods as needed.
Ensure operating equipment/store are well maintained, in good condition & clean & tidy.
Make sure chemicals usage is well controlled.
Record all the breakages and ensure it is reported on a daily basis.
Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the immediate superior.
Comply with all the rules and regulations set or implemented by the Company.
Requirements:
3 years' experience of cooking in a well-established restaurant or full-service hotel.
Minimum 1 year in supervisory role & proven experience as a cook or relevant role.
SPM/Diploma in Culinary/Hotel Management or any related field.
Basic computer skills and familiar with stock/inventory system.
Possess strong interpersonal and problem-solving abilities.
Ability to work well under pressure in a fast-paced environment.
Great team player and customer service oriented.
Willing to work on weekends & public holidays.
5 days work week.
Annual Leave up to 23 days.
Staff Discount.
Medical Benefits.
Supportive leaders, managers and great colleagues.#J-18808-Ljbffr


Nominal Salary: To be agreed

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