Demi Chef

Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion control.- Check the quality and quantity of food received from the markets and stores.- Ensure the kitchen is always in a safe condition, so as to prevent accidents.- Ensure preparation according to recipes and implementation of quality standards in your section.- Ensure all opening and closing duties are implemented in accordance with established standards.- Minimize spoilage and wastage by preparing and storing food items according to established standards.- Ensure a clean work station, hygienic work procedures and high safety standards.- Prepare market list and foods requisition and submit to the Chef.- Ensure proper preparation of mise-en-place.- Continuously develop personal leadership, hiring, and training skills for personal development.- Coach, mentor, and provide feedback to team members as well as assess individual performance through observation and measurement, and suggest corrective actions as needed.Pay: RM2,300.00 - RM2,500.00 per month**Benefits**:- Health insuranceSchedule:- Rotational shift**Education**:- Diploma/Advanced Diploma (preferred)**Experience**:- Chef: 1 year (preferred)