Demi Chef

Description:

• Keeps the kitchen area clean.

  – Maintains food preparation according to recipes and plate presentation standards.

  – Knows how to operate equipment belonging to the kitchen area.

  – Maintains all operating items at established par stock level.

  – In-charge of storage of all materials as well as checking newly received goods.

  – Enforces and maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area.

  – Assists with controlling the food cost by following standard portioning and portion control.

  – Prepares and supervises daily mise-en-place according to established checklists and cover forecasts.

  – Ensures that all fridges are kept at ideal temperatures and ensure appropriate action is taken in case of breakdown.

  – Takes charge and coordinates production in the kitchen assigned during service.

  – Liaises closely with the pass to ensure all orders for one table go out at the same time.

  – Checks all orders for presentation

• correctness before they are picked up.

  – Ensures orders are picked up as soon as they are ready.

  – Organised kitchen operations and serves a range of dishes

• whilst supervising junior member of the kitchen brigade.

Qualifications:

• Min diploma in culinary arts or equivalent.

  – Proven commercial kitchen and supervisory experience.

  – A food handler’s license.

  – Sound knowledge of food health and safety regulations.

  Send your CV to:
  Careers.penang@amari.com

  Positions are opened to all local and permanent
  residence of Malaysia only.

  Only shortlisted candidates will be contacted.

Education:

Diploma

Years of experience:

1

Number of positions:

4