Demi Chef

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Responsibilities:Cook and produce all menu items based on standard recipe provided.
Emphasize on taste, portioning and presentation.
Prepare daily meals for staff cafe based on menu established.
Raise daily market list for items required for staff cafe and submit to Executive Sous Chef for ordering and purchases.
Prepare and replenish mise en place in advance for both a la carte and buffet settings.
Observe and practice the Food Safety Requirement (FSR) at all times, including storage temperature and policies, as well as personal hygiene.
Well verse with Halal Certification standards and requirement.
Assist in carrying out monthly inventory.
Meet and provide excellent and warmth service to all guests with a genuine smile, especially while handling live cooking.
Ensure a high satisfaction index from all guests with regards to the product quality and service standards.
Requirements:Culinary diploma or relevant certification.
Minimum of 1 year experience as Demi Chef in Hotel.
Strong culinary skills and knowledge of various cooking methods and techniques.
Able to set priorities and complete tasks in a timely manner.
Work well in stressful situations, remain calm under pressure and able to solve problems.
Possess good leadership and training skills.
Knowledgeable in HACCP and Halal requirements.
Good command in verbal and written in English.
Open for Malaysian only.
Company Overview:A well-established island resort offering luxurious rooms and facilities to tourists from all over the world.
The resort has gained various recognitions and is gearing to achieve more in years to come.
Perks and Benefits:STAFF HOSTEL, MEALS, BOAT TICKET, TRAINING, GROUP.#J-18808-Ljbffr