WOK CHEF (KOLUMPO KOPITIAM SRI RAMPAI)

• Provide the highest and most efficient level of hospitality service to the restaurant guests.
  
• Works in the designated station as set by Sous Chef.
  
• Able to organize the assigned work area and efficiently put away orders
  
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
  
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
  
• Able to produce quality product in a timely and efficient manner for the guests or staff.
  
• Responsible to maintain cleanliness, sanitation at the assigned work area.
  
• Responsible for preparing and cooking all food items by the recipe and to specification.
  
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
  
• Prepare all menu items by strictly following recipes and yield guide.
  
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
  
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
  
• Slices, grind and cooks' meats and vegetables using a full range of cooking methods.
  
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
  
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
  
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
  
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
  
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to quests.
  
• Check and ensure the correctness of the temperature of appliances and food.
  
• Serve food in proper portions on to correct serving vessels and plates.
  
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
  
• Maintain correct portion size and quality of the food to the hotel's standards.
  
• Minimise waste and maintain controls to attain forecasted food cost.
  
• Review status of work and follow-up actions required with the Sous Chef before leaving.
  
• Assists in providing on the job training & development of new cooks.
  
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the Sous Chef.
  

Job Types: Full-time, Permanent

Pay: RM1,900.00 - RM2,700.00 per month

Schedule:

• Day shift
  

Ability to commute/relocate:

• Ampang (68000, Hulu Langat): Reliably commute or planning to relocate before starting work (Required)
  

Work Location: In person