Requirements

Associate’s degree, diploma or certification in culinary arts is preferred
Food handler’s license
Relevant prior work history and experience in a commercial kitchen
Knowledge of current food health and safety regulations
Must be able to stand for long periods of time
Must be able to work under pressure
Must have excellent organizational skills
Ability to communicate effectively
Fresh graduate are encourage to apply


Responsibilities

Measuring meal ingredients accurately for the chef de partie
Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat
Preparing basic salads and sauces for meals, as directed by the chef de partie
Receiving deliveries and verifying that all ordered items are received and are good quality
Taking inventory of restaurant supplies and notifying the supervisor when stock is low
Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers
Cleaning and ensuring that all the work stations are organized and properly sanitized
Preparing all the meal items to be presentable as instructed by the chef de partie
Benefits

EPF
SOCSO
EIS
MEDICAL BENEFIT
ALLOWANCE PROVIDED UPON CONFIRMATION AND PERFORMANCE
Additional Benefits

Training Provided
Staff Meal
Staff Activities