Production Kitchen (Springhill, Negeri Sembilan)

Food Production and its related operations are integral elements of hospitality management and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. In addition, the culinary staff of a restaurant is also required to produce food in a large quantity.

Position Available:

Executive Chef

Oversees the daily operations of restaurant and hotel kitchens

This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product

Executive Sous Chef/Pastry Chef

In charge of the kitchen and is responsible for overseeing all the activities that get played out there

Managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant

Oversees the preparation of desserts and the baking of breads in a commercial kitchen. He or she develops dessert recipes and maintains an inventory of ingredients, while striving to achieve cost-efficiency for the restaurant

Sous Chef

Responsible for planning and managing food preparation in restaurant kitchens

Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory

Chef De Partie

To support the Head and Chef in a busy kitchen

Rresponsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques

Demi Chef

Demi chefs assist executive chefs with an array of different tasks in the kitchen

Eexpected to chop vegetables, and to butcher, grill, and sear different cuts of meat.

To assist pastry chefs with desserts

Commis

To work under Chef de Parties in commercial kitchens to expand their culinary knowledge and skills

To perform various kitchen duties, such as assisting Chef de Parties in meal preparations, receiving deliveries, and rotating stock

Baker

To use their understanding of ingredients and food preparation to craft recipes and create baked goods

Tomeasure and mix raw ingredients, bake and decorate items, and ensure that all raw and finished goods adhere to quality and food safety standards

Butcher

To prepare meat for consumer use using a wide variety of processes

May be responsible for handling, deboning, trimming, tying, grinding, or tenderizing cuts of meat, but they are also often in charge of packaging, weighing, labeling, and pricing their goods






Requirements

Experience of working in a similar role and/or environment (preferably in a high end restaurant within the hotel, leisure or hospitality industry would be a distinct advantage)

Basic Food Hygiene Certificate (desirable)

Accurate and efficient cash handling skills

High standard of personal presentation








Deadline: 31-Dec-2020

Last Update: 23-Mar-2020

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