1020, Jalan Sultan Ismail, Kampung Baru, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
Dec 07, 2023
To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations.
To inform the Sous Chef or Junior Sous Chef of any complaints or any other problems that may arise.
To ensure that any orders, or decisions taken by the Sous Chef or Junior Sous Chef are strictly followed up.
To assist the Sous Chef or Junior Sous Chef in ensuring that all SOP(s) are properly implemented and carried out efficiently.
To react to all daily operating problems and complaints rose and to offer solutions.
To undertake any other duties assigned from time to time by the Sous Chef or Junior Sous Chef.
To assist the Sous Chef or Junior Sous Chef in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
To make recommendations to the Sous Chef or Junior Sous Chef regarding personnel matters such as selection, remuneration and promotion.
To report any equipment in need of repair.
To be prepare to work odd hours and to cover at least two evenings per week.
To perform daily cleaning, inventorying of walk-in and reach-in boxes.
To ensure good work relations with all departments.
To ensure that all equipment in the kitchen is clean and in proper working condition.
To ensure that no food is issued without a “micros ticket”.
To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
To keep floors dry and clean to avoid slip/fall accidents.
To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
To prepare daily requisitions for supplies and food items for production.
To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
To check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Candidate possess at least Diploma/Degree in Culinary or Apprenticeship Course or equivalent.
Minimum 4 to 5 years of Chef de Partie experience in hotel line is preferable or equivalent experience.
Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage.
Knowledge and experience in food quality, waste control, kitchen safety & regulation, etc.
Knowledge of all cooking methods.
Knowledge of kitchen terminology.
Good in computer literate (Word, Excel, etc.).
Training skills. Responsible for training the associates.
High level of integrity and sense of responsibility with commitment to good governance.
Good communicator, independent with good organization and multitasking skills.
Willing to work on shift basis.
About THE FACE Style
THE FACE STYLE opened its doors on January 16th, 2023. Our latest 5-star prestigious hotel boasting 326 sumptuously appointed rooms and suites. Rooftop infinity pool offers breathtaking views of the stunning Kuala Lumpur city skyline. FACE STYLE hotel is the epitome of chic sophistication, furnished with modern designer-inspired furniture, premium bathroom amenities, and branded kitchenettes with washer dryer machines. From meticulously crafted room decor to unparalleled hospitality, every detail has been carefully considered to ensure your comfort and satisfaction.