Kitchen Crew

**Responsibilities**:?- To be responsible for the efficiency and the profitable functioning of the hot kitchen. To set hot buffet, to look after the refill. Standby for carving and to make all preparation for a la carte service.- ? To report for duty on time and in the manner specified, i.e well groomed, clean uniform, personal hygiene, etc.- ? To know all the menus and in the ingredients well, methods of cooking and the time taken to prepare each item on the menu.- ? To ensure tat hot buffet is set on time.- ? To check the refill of the buffet counter and carving.- ? To prepare all a la carte preparation including soups, stocks, meat, poultry and fish dishes, vegetables and cooks all main courses for the menu or daily specials and the different dishes for the buffet.- ? To clear up the buffet counter when it is completed.- ? To check on the daily preparation and banquet functions.- ? To check in the chillers and freezers every morning to see what has to be prepared for the day.- ? Prior to closing of the shift, to make sure that all perishable items are under proper refrigeration.- ? To constantly strive to improve the standard and quality of work.- ? To perform other duties as assigned.- ? To prepare hot appetizers for set menus and special dishes for food promotions.- Page 2 of 2- ? To supervise and train next in line staff- ? To check cleanliness and proper storage in chillers, freezers and other kitchen area.- ? To always be aware of work schedule and to be punctual.- ? To work closely with the Chef De Partie on daily assignments and other duties.- ? To adhere to strictly to all health regulations.**Benefits**:- EPF- SOCSO- Annual Leave