From RM 1,500.00
Job DescriptionResponsible of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Management.Responsible to supervise kitchen staffs.Able to estimate the daily production needs.Checking the quality of raw and cooked food products to ensure that standards are met.Knowledge in all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Follows good preservation standards for the proper handling of all food products at the right temperature.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.Ensuring promptness, freshness and quality of dishes.Maintain good functionality of kitchen appliance and equipment.Any other ad hoc task assigned by the Management.
Job Description
RequirementsCandidate must possess at least Primary/Secondary School/SPM/"O" Level, Higher Secondary/STPM/"A" Level/Pre-U, Professional Certificate in Culinary Studies or any other field.At least 2 to 3 year(s) of working experience in the related field is required for this position.Required language: Bahasa Malaysia, English, ChineseRequired Skill(s): Food Preparation, Food KnowledgeStrong team spirit and ability to work well in a fast-paced environment.Ability to work flexible hours, and comfortable standing for long hours;Possess own transport & willing to travel within Klang Valley area.
Requirements
Employment Type: Permanent (Full Time)
Min. Education: Certificate
Industry: Hotel / Restaurant / Tourism,Retail / Wholesale Trading / Property
Spoken Language: Malay, English, Mandarin
Written Language: Malay, English, Mandarin