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Demi Chef

  • JR-01027
  • Food & Beverage
  • Full time
  • Mandarin Oriental, Kuala Lumpur
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  • Ensure the quality of food served is of the highest standard possible appropriate to that area.
  • Assist in training within your department and to attend training sessions when requested in line with hotel requirements
  • Hygiene control – Cleaning Schedule.
  • Be responsible for stocks and control of wastage
  • Assist in maintaining and improving upon budgeted food cost
  • Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
  • Assist the sous chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
  • Always maintain a high standard of personal appearance and hygiene.
  • Maintain good working relationships with your own colleagues and all other departments.
  • Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
  • Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.
  • Create and maintain an effective working relationship with colleagues and Managers.
  • Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
  • Comply with all company procedures regarding:
    • Fire
    • Health & Safety
    • Food Hygiene
    • Security

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