Demi Chef De Partie (Angsana Teluk Bahang, Penang)Food & Beverage

Responsibilities Assumes control of all subordinate kitchen associates to ensure that all day to day operational matters are handled timely to exceed guests expectations on behalf of the Chef de Partie. Works closely with service operations in ensuring that specific outlet operations function efficiently. Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards. Supports the Executive Chef in menu planning as directed, utilising sales analysis and menu engineering techniques accordingly. Role model the adherence to the standards of hygiene and cleanliness in all kitchen and related areas. Consult and check on daily requirements, functions, and last-minute events. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques Requirements Solid background on pastry and bakery section. Team player. A good understanding on Food Safety (FSMS) Must have the right to work in Malaysia Only successful candidates will be contacted