DEMI CHEF (WESTERN, ASIAN, COLD KITCHEN)

RESPONSIBILITIES:

1.       To be responsible for the daily requirements of each different sections of the kitchen department as regards to the preparation of all sauces, stocks and soups, for all service outlets of the hotel according to standard recipes.

2.       To read and take immediate action on report relating to kitchen from Chef de Partie.

3.       To liase with all departments to ensure high standard of service to Guests.

4.       To participate in all the food productions areas of the kitchen, mainly in the outlets, in order to maintain THE FACE high standards of quality.

5.       To assist the Chef de Partie in establishing and maintaining effective employee relations.

6.       To inform the Chef de Partie of any complaints or any other problems that may arise.

7.       To ensure that any orders or decisions taken by the Chef de Partie are strictly followed up.

8.       To react to all daily operating problems and complaints rose and to offer solutions.

9.       To undertake any other duties assigned from time to time by the Chef de Partie.

10.   To assist the Chef de Partie in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.

11.   To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.

12.   To make recommendations to the Chef de Partie regarding personnel matters such as selection, remuneration and promotion.

13.   To report any equipment in need of repair.

14.   To be prepare to work odd hours and to cover at least two evenings per week.

15.   To perform daily cleaning, inventorying of walk-in and reach-in boxes.

16.   To ensure good work relations with all departments.

17.   To ensure that all equipment in the kitchen is clean and in proper working condition.

18.   To ensure that no food is issued without a “micros ticket”.

19.   To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.

20.   To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.

Requirements:

• A Diploma / SKM in Culinary Arts, Hotel and Restaurant management.
• At least 2-3 years of experience as a Demi Chef / Commis.
• Good command of verbal and written English and Bahasa Malaysia.
• Computer knowledge ( Microsoft Word, spreadsheet, etc )
• Leadership skills