Chef De Partie

1. Follow instruction from Chef and ensures the implementation of these instructions2. Follow the right procedure and methods on trimming and cutting the meat or seafood items3. Proper storage for a ala carte item: FIFO (First in First Out)4. Responsible for the cleanliness of freezer as it is the main storage for butchery5. To handle carefully all equipment: knives, sliver, grinder etc6. To defrost all items for the next day inside the chiller7. Inform the Chef of all problems related in the butchery8. Pay attention to the safety, security and energy saving rules9. To assist other outlet whenever completed the task10. In some instance, is in contact with customer (barbeque, grill etc)11. To control wastage of butchery items as lower as minimum level12. To maintain the cleanliness of working area by using proper chemical to remove blood, fats, etc13. To make sure items received from Purchasing are fresh and in good quality14. Any other duties that may be assigned to you from time to time / or as and when required.**Salary**: RM1,800.00 per month**Benefits**:- Free parking- Health insurance- Meal provided- Opportunities for promotion- Professional developmentSchedule:- Afternoon shift- Day shift- Early shiftSupplemental Pay:- Attendance bonus- Overtime pay