Job description1. Manage, organize and ensure the smooth running of your particular section.2. Maintain a good working relationship with all colleagues and other departments.3. Report daily to the Sous Chef and cooperate with other members of the Kitchen Team.4. Prepare daily mise en place, according to work lists or verbal instructions given by the Jnr Sous Chef/ Sous Chef.5. Follow verbal instructions given by the Jnr Sous Chef/ Sous Chef at all times.6. Ensures that all acquired items are ready to go, well before service.7. Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.8. Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.9. Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.10. Maintain an organized, clean and hygienic work area.11. Ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer's instructions and with minimum wastage.12. Leave the work area clean and organized; then hands over properly to incoming shift workers.13. Report any equipment malfunctioning and problems to the Jr Sous Chef/ Sous Chef.14. Make every attempt to prevent any damage, breakage, theft or loss of the Company's property.15. Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.16. Make suggestions to the Jr Sous Chef/ Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.17. Report to the Jr Sous Chef/ Sous Chef for the correct disciplinary action to be taken against Kitchen staff, fairly and professionally, to maintain a high level of staff moral and discipline.18. Inform and consult with the Jr Sous Chef/ Sous Chef about any problems, discrepancies and happenings with the kitchen operation.19. Order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.20. Ensure all requisitions must be filled out the day before issuing; must be signed by the Jr Sous Chef/ Sous Chef21. Report for duty punctually and neat grooming applicable.22. Know all health and safety, fire and emergency procedures.23. Maintain a high standard of personal hygiene, dress, uniform and body language.24. Be polite and professional in any situation where the image of the Company is represented.25. Use and store kitchen equipment according to departmental procedure and manufacturer's instructions, and in a manner which ensures minimum breakage and loss.26. Attend any team building and extra-curricular sporting activities as requested.**Benefits**:- SOCSO, KWSP, EIS, PCB- Monthly medical claim- Birthday leave- Staff meal & staff beverages- Staff hostel (upon availability)- Staff purchase- Staff development program- Annual and medical leave shall be in accordance with the prevailing Labour Law- Great career development**Job Types**: Full-time, Permanent**Salary**: RM2,000.00 - RM3,000.00 per month**Benefits**:- Opportunities for promotion- Professional developmentSchedule:- Afternoon shift- Day shiftSupplemental Pay:- Commission pay- Overtime pay- Performance bonus
