Demi Chef (Butcher)

**Responsibilities**:- To support the Assistance Sous Chef and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that the items arriving without authorizing are not received.- To ensure food preparation is done according to Hatten Hotel standards of food quality, presentation and sanitation.- To undertake duties which ensure the delivery of high class standards in preparation and service as directed by the Assistance Sous Chef and Sous Chef. Working at Hatten Hotel Melaka, including all outside catering events.- Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the hotel policies.- Follows the instruction and recommendations from the immediate superiors to complete the daily tasks.- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.- Ensure that the production, preparation and presentation of food are the highest quality at all times.- Full awareness of all menu items, their recipes, methods of production and presentation standards.- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.- To perform any other duties as may be directed form time to time by the Executive Chef.**Benefits**:- EPF- SOCSO- Annual Leave