Job Description
- Responsible for supervising, coordinating, and participating in the activities of the personnel engaged in the preparation of food items for the Kitchen assigned.
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Check the daily menu to determine the kind and quantity of items to be prepared.
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Prepare the requisitions for groceries and food items based on the daily menus and forecasts.
- Receive guest’s orders from the waiters and announce orders to the personnel concerned.
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Dispense food following the approved preparation presentation with garnishes and proper serving temperature.
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Inspect section regularly and store refrigerators and chillers, checking proper storage implementation of first in first out procedure, quantity and quality of item stored and functionality of refrigerator and its proper temperature and reports any irregularity to Sous Chef.
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Undertake and promptly discharge any other assignments which are not specifically mentioned above and which may be required or requested by the Chef De Cuisine/Sous Chef.
Flamingo Hotel by the beach Penang is owned by Magnum Leisure Sdn. Bhd. There are 280 rooms in this hotel with facilities & activities such as the Flamingo Theque, Swimming Pool with Jacuzzi, Kid's corner, Business Centre, Ballroom and Function Rooms, Coffee House, Jewellery Shop, Drugstore, Lounge, as well as direct access to an array of beach sports such as parasailing and banana boats.