Comply with the conditions of the food hygiene policies.- Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.- Accepting store deliveries.- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.- Control food stock and food cost in his section/kitchen.- Cook food and prepare top-quality menu items in a timely manner.- Communicate assistance needed during busy periods.- Ensure that all stocks are well maintained.- Ensure that mise en place for food preparation is completed in your section.- Ensure the quality of the food items.- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.- Ensure and prepare mise-en-place for restaurant as per SOP- Ensure the proper sanitation and cleanliness of surfaces and storage containers.- Follow and maintain cleanliness and good hygiene practices in the kitchen.- Inform Chef of excess food items for use in daily specials.- Inform F&B service staff of available items and available chef special menu.- Keep work area at all times in hygienic conditions according to the rules set by the restaurant.- Monitor the quality and quantity of food that is prepared.- Operate kitchen equipment safely and responsibly.- Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.- Prepare fresh ingredients for cooking according to recipes/menu.- Responsible to maintain food logs.- Support the Demi, Chef de Partie or Commis II in the daily operation and work.- Test foods to ensure proper preparation and temperature.- To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.- To assist chef with chopping, packing and helping/learning with dishes.- Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.- Work according to the menu specifications by the Chef de Partie.- Need to be flexible and willing to help other departments at busy times as and when required.- Any related task given by superior**Salary**: RM2,100.00 - RM2,700.00 per monthAbility to commute/relocate:- Setapak: Reliably commute or planning to relocate before starting work (required)
