Demi Chef

Job Brief To assist the Chef De Partie, Sous Chef and Executive Chef in all matters pertaining the all-day dining and banquet operations. He is fully committed and taking care of the outlet's kitchen or section. Responsible for producing and coordinating in the daily cooking and preparation of all cold and hot food and related works to the section where he assigned to. He is employed for the food preparation department and as such he may be assigned to any area that the management deem suitable and necessary. Job Description

• To complete the daily duty and to mention all relevant information's of the daily working operation of the day.
• To always greet with a smile, all guest, colleagues and any others Scapes Hotel, be it the back or front of the house.
• Maintain personal hygiene while on duty and take pride in our appearance.
• To lead the staff 's attitude through personal behavior, always lead by example.
• To constantly be physically involved in all phase of the daily operation requirements.
• To consistently check quality and quantity of raw food items for the daily mis-en-place in his respective area.
• To coordinate and assist in other outlets when required.
• To report on duty punctually, wearing the complete uniform, clean and with name tag.
• To insist on uniform visual appearance of all dishes prepared. Presentation and decoration must follow the established standards.
• Consistently checking every buffet set up and liaisons with his direct subordinates for correct timing during service. To make food served is always up to the highest standard.
• To constantly checks the quality and freshness of food prepared with regards to taste and flavor.
• To monitor and fully implement the portion control established with the recipe cards and the butcher test to minimize waste and spoilage.
• To check stores and refrigerators and is responsible for the proper storing and recycling of leftovers.
• To work closely with the receiving and store personnel, to ensure that received goods are of the highest quality required. He is constantly alert on freshness, standard and new products.
• He is responsible for the hygiene and cleanliness of all working areas under his supervision including corridors.
• Responsible to instruct the correct use of utensils and equipment's which they are designed for, take corrective actions if otherwise or misused.
• Check's all machinery to ensure a proper maintenance, working condition and elimination of safety hazards, make maintenance and repair orders, follow up on the progress.
• To make sure all kitchen employees under his direction or indirect supervision are following the convention center personnel hygiene and grooming guidelines as specified.
• To reflect the Scapes Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude.

Job Requirement

• Candidate should possess a Professional Certificates or equivalent in Food & Beverage Services Management, Hospitality / Tourism / Hotel Management
• Preferably at least 2 years of related working experience.
• Preferably Intern specializing in F&B / Tourism / Hospitality or equivalent.
• Good communication skills in Malay,English language for both spoken and written
• 2 Full-time/Permanent positions available

Food Preparation, Quality Control, Hygiene, Coordination, Cooking, Communication