Duties and Responsibilities

Kitchen:
Prepare and cook a variety of dishes in accordance with menu specifications.
Follow recipes, portion control guidelines, and presentation standards as stated in Food & Beverage Manual Book.
Customer Service:
Maintain a positive and professional attitude when interacting with customers.

3. Reports:

· Prepare and submit Kitchen Usage Report following the Operation Manual Book.

· Prepare and submit Wastage or expired food Report following the Operation Manual Book.

· Perform stock take for Food and Beverages and report it to Direct Superior as stated in Operation Manual Book.

· Reports any incidents and faulty of kitchen equipment to Direct Superior immediately.

Kitchen Cleanliness:
Adhere to strict hygiene and sanitation standards as stated in Operation Manual Book.
Quality Control:
Inspect food products for quality and freshness.
Report any issues with ingredients or equipment to the Direct Superior.
Participate in quality control procedures to maintain consistent food quality.
Inventories Management:

· Ensure all stock deliveries are kept at designated area as stated in Operation Manual Book.

· Executes and storing food in accordance with standard guidelines provided (Beginning and closing of shift).

· Ensures kitchen inventory done end of each shift and restocking the items as and when needed.

· Ensure stock ordered is used with maximum optimization with minimal wastage.

Job Type: Full-time

Pay: RM1,500.00 - RM1,800.00 per month

Benefits:

Schedule:

Education:

Experience:

Application Deadline: 05/31/2024
Expected Start Date: 05/06/2024

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