Demi Chef

Mandarin Oriental Hotel Group Limited; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A luxury hotel chain in Kuala Lumpur seeks an individual to ensure high standards of food quality, assist with training, and maintain hygiene and safety in the kitchen. Responsibilities include managing stock, handling guest interactions to resolve complaints, and supporting the sous chef in daily operations. Ideal candidates are expected to have prior experience in food service and a thorough understanding of hygiene protocols. This role is essential for the smooth running of kitchen operations.

Qualifications

• Experience in food service and kitchen operations is preferred.
• Strong interpersonal skills for maintaining professional relationships.
• Knowledge of hygiene and safety standards.

Responsibilities

• Ensure the quality of food served is of the highest standard.
• Assist in training and attend sessions as required.
• Be responsible for stocks and control of wastage.
• Provide courteous service and handle guest complaints.
• Assist the sous chef in kitchen operations.

Job description

• 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