Kitchen Crew

Domus Restaurant; Kuching; Sur place; MYR 30 000 - 42 000; Plein temps

Résumé du poste

Domus Restaurant in Malaysia is seeking kitchen staff to support the Chef De Partie and Sous Chef in daily tasks. You will follow instructions, adapt to business needs, and work across shifts in a busy environment.

A focus on hygiene, recipe compliance, and safety is essential for guest satisfaction. Applicants should be prepared to participate in training, maintain high grooming standards, and report any maintenance or safety concerns promptly.

Qualifications

• Follow orders by Chef De Partie and Sous Chef to perform tasks.
• Adapt to business needs and be willing to work any day and any shifts.
• Complete one task before switching to the next.
• Attend and participate in company training with a positive attitude.
• Maintain grooming standards and cleanliness in all areas.
• Adhere to health and safety procedures and company policies.
• Report maintenance defects and ensure safety at all times.

Responsabilités

• Attend and participate in company training with a positive attitude.
• Follow work lists assigned by Chef De Partie or Demi Chef and complete within time frame.
• Monitor production of food items to ensure recipes and specifications are met.
• Adhere to standards of food presentation, production, and portioning controls.
• Ensure all food products are stored properly and maintain kitchen cleanliness.
• Ensure safe use of equipment and instruct this to colleagues.

Description du poste

Follow orders and advise instructed by Chef De Partie and Sous Chef to perform job tasks following directions.

Adapt yourself to business needs and be willing to work any day of the week and any shifts.

Remain focused and complete one task before switching to the next one.

Following work list assigned by Chef De Partie orDemi Chef, complete within acceptable time frame.

Attend and participate in company training, embracing learning opportunities with a positive attitude and adhere to company philosophy.

Work calmly and efficiently while promoting good working relations in the culinary / stewarding / front of house department.

Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guest to consume.

Be aware of and adhere to company policies and statutory requirements with regards to health and safety procedures.

Report to the person in charge of the outlet of any maintenance defects.

Maintain high grooming standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the outlet.

Ensure that your report to work on time as per culinary departments schedules. Report any sickness or absence from work using the correct procedures provided.

Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.

Adhere to all the standards of food presentations, production, and portioning controls.

Ensure quality of food items according to the standard in place. It includes ensuring all food items are in perfect conditions, applying first in first out (FEFO)!. Kitchen best practices.

Ensure all food products are stored properly in their appropriate fridges and storage throughout a shift.

Maintain a high standard of cleanliness around all culinary work areas and ensure all colleagues clean their stations after service.

Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.