Job Description POSITION GENERAL SUMMARY Supervise and work the day to day operations of the kitchen and produce a variety of food dishes to a high standard of preparation; production; presentation and working to costed recipes. Handle overall improvement of product and recipe development. Essential Position Functions Under the direction of the Chef de Partie; prepare and produce food as directed using modern methods; equipment; fresh food; including the production of fast foods and unusual dishes. Ensure that all food cooked and served is of high quality. Ensure that all food is served at a safe and appropriate temperature using probes where necessary and to record. Checks the quality of raw materials in his assigned area as well as the storage; handling and usage. Prevents food spoilage through daily checks and ensures that all incoming & outgoing food items are to the agreed standards. Assist the Chef de Partie in improving the food cost through strategic purchasing; without negatively affecting predetermined quality standards. Constantly strive to reduce energy consumption within the kitchen. Keeps the Chef de Partie informed of all aspects of his assigned section; including equipment; working environment; staff problems and department relations. Ensures that all kitchen Mise en Place is prepared according to production plan. Assists Chef de Partie in creating and developing new dishes and recipes by keeping up with the latest market trends. Maintain sufficient stock levels of all food and snack items being sold at each counter. Ensure that all areas in the kitchen are kept clean and tidy at all times. To assist in cleaning; clearing; washing within the kitchen; including in depth cleaning; using any approved specialized products and methods laid down. Use of a high level of cooking skills in the production of new food dishes using modern food technology methods. Maintain legal hygiene and safety requirements for food and equipment with particular responsibilities as laid down and agreed with the Chef de Partie and carry out the training of subordinates where appropriate. Aid stock taking within the total kitchen in conjunction with the Chef de Partie. Assist the Chef de Partie in compiling the annual menu engineering and preparation of budget. Conduct daily outlet tours to observe operational standards and difficulties and follow up with the Chef de Partie. Review status of work and follow up actions required with the Chef de Partie before leaving. Develop new concepts for all alterative outlets and perform other job related functions as assigned. Key Challenges Make sure that each customer is served high-quality food in a timely manner Ensure a high level of cleanliness Skills Food preparations and good organizational skills Able to prepare and serve meals out of kitchen environment Knowledge of HACCP, Food and Safety Hygiene procedures Work well independently and part of a small team environment Relevant Industries External Diploma Preferable at least minimum 2 to 3 years relevant working experience in food operations industry Education External Diploma in Culinary Arts Additional Information Open for Malaysian citizens only. Please be reminded that only online applications will be entertained. Applications should reach us no later than 15 March 2024. Only shortlisted candidates will be notified.
