Demi Chef (Pastry)

Job Responsibilities:

• To assist the Chef de Partie in establishing and maintaining effective employee relations.
• To inform the Chef de Partie of any complaints or any other problems that may arise.
• To ensure that any orders or decisions taken by the Chef de Partie are strictly followed up.
• To assist the Chef de Partie in ensuring that all SOP(s) are properly implemented and carried out efficiently.
• To undertake any other duties assigned from time to time by the Chef de Partie.
• To assist the Chef de Partie in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
• To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
• To make recommendations to the Chef de Partie regarding personnel matters such as selection, remuneration and promotion.
• To perform daily cleaning, inventorying of walk-in and reach-in boxes.
• To ensure that all equipment in the kitchen is clean and in proper working condition.
• To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
• To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• To keep floors dry and clean to avoid slip/fall accidents.
• To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
• To prepare daily requisitions for supplies and food items for production.
• To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
• To check and control the proper storage of product, checking on portion control.
• To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Responsible for the preparation of all saucers among others, for all service outlets of the hotel according to standard recipes.
• Responsible for the set up and replenishing the buffet and serving guests at this section.
• Verify all stock received from suppliers.

Job Requirements:

• Candidate possess at least Diploma/Degree in Culinary or Apprenticeship Course or equivalent.
• Minimum 2 to 3 years of Demi Chef experience in hotel line is preferable or equivalent experience.
• Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage.
• Knowledge and experience in food quality, waste control, kitchen safety & regulation, etc.
• Knowledge of all cooking methods.
• Knowledge of kitchen terminology.
• Training skills. Responsible for training the associates.
• Good in computer literate (Word, Excel, etc.).
• Good communicator, independent with good organization and multitasking skills.
• Willing to work on shift basis.

Job Types: Full-time, Permanent

Pay: RM2,300.00 - RM2,600.00 per month

Benefits:

• Free parking
• Health insurance
• Maternity leave
• Meal allowance
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• working experience in four or five stars hotel: 2 years (Preferred)
• Demi Chef: 3 years (Preferred)
• Culinary: 4 years (Preferred)

Language:

• Bahasa Malaysia (Preferred)
• English (Preferred)
• Chinese (Preferred)

Work Location: In person