Description:

• Maintains food cost as budgeted and takes corrective action as necessary.
  
  · Ensures fresh and quality food products are bought and used in production.
  
  · Ensures a clean kitchen
• hygienic work procedures and high safety standards.
  
  · Implements work practices that minimize spoilage and wastage.
  
  · Ensures the correct implementation of all cost control and portioning policies & procedures.
  
  · Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands.
  
  · Reviews Food and Beverage business forecasts and plans production and staffing accordingly.
  
  · Ensures the kitchen operates in accordance with established standards.
  
  · During operations takes charge of the kitchen
• supervises the main pass and coordinate preparation and pickup of all orders.
  
  · Make sure standard recipes are used
• and food is presented according to pictures.
  
  · Checks stock for daily storeroom orders and market list.
  
  · Supplies cost control with up to date recipes.
  
  · Maintains logbook.

Qualifications:

• Min diploma in culinary arts or equivalent.
  
  - Past experience working in a similar role.
  
  - Knowledge of best practices for safety and sanitation.
  
  - Passion for delivering great food and service.
  
  - Available to work shifts during weekends and holidays.
  
  Send your CV to:
  Careers.penang@amari.com
  
  Positions are opened to all local and permanent residence of Malaysia only.
  
  Only shortlisted candidates will be contacted.

Education:

Diploma

Years of experience:

5

Number of positions:

3