Job Responsibility- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Suggest new ways of presentation of dishes
- Suggest new rules and procedures for optimizing the cooking process
- Give attention to the productivity of the kitchen such as speed and food quality
- Ensure adherence to all relevant health, safety and hygiene standards
- Collaborate with other colleagues and seniors
Job Requirements- Fresh Graduate are welcome to apply
- Culinary school diploma
- Proven experience in a Chef de Partie role
- Excellent use of various cooking methods, ingredients, equipment, tools and processes
- Ability to multitask
- Ability to work efficiently under pressure
- Great time management skills
- Great communication and interpersonal skills
- Knowledge of best and latest cooking practices
Job Benifits- EPF & SOCSO contributions
- Staff meal
- Medical Leave
- Flexible schedule
- Uniform Provided
- 30% off the menu items prices
- Dynamic and young working environment
- Annual Leave
- Medical Leave
- Staff Insurance
** Walk-in Interviews will take place on FRIDAY 19TH AUGUST IN MONT KIARA - 10AM TO 2PM **
