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| Casuarina Meru Hotel Ipoh Perak |
EXECUTIVE SOUS CHEF
Job Descriptions (Essential) :
1) Assist the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards.
2) Will work with the Executive Chef to update working schedules for all Cooks.
3) Ensure the Recipe review program is followed through by the head of sections.
4) Daily application of the Culinary Check List to monitor production and correct preparation
5) Will monitor working hours and fill out report of overtime for payroll purposes.
6) Be present during loading, controlling quality of fresh fish and fresh produce.
7) Will give proper training to the new crewmembers and follow up on their progress.
8) Ensure that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations.
9) Responsible for maintaining the quality and consistency in taste according to recipes.
10)Check on the coolers in general to avoid shortages.
11)Monitor the food production and record leftover covers using the provided forms.
12)Control and provide daily food requisitions for the next day preparation according to the Executive Chef forecast.
13)Ensure that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages.
14)Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
15)Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
16)Oversee the preparation, presentation and is physically present during service.
17)Responsible for the set up of the Food Line for the Restaurant, ensuring that there is enough variety and quantity.
18)Must plan and issue requisitions for all the Catering equipment necessary for the smooth running of the operation.
19)Must have a thorough understanding of how Time and Attendance operates and work schedule hours/week and supporting documentation.
BUTCHER
Job Descriptions (Essential) :
1) Wrap, weigh, label and price cuts of meat.
2) Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
3) Estimate requirements and order or requisition meat supplies to maintain inventories.
4) Cut, trim, bone, tie, and grind meats, such as beef, poultry, and fish, to prepare meat in cooking form.
5) Supervise other butchers or meat cutters.
6) Receive, inspect, and store meat upon delivery, to ensure meat quality.
7) Record quantity of meat received and issued to cooks and/or keep records of meat sales.
8) Shape, lace, and tie roasts, using boning knife, skewer, and twine.
9) Cure, smoke, tenderize and preserve meat.
PASTRY CHEF
Job Descriptions (Essential) :
1) Leadership Skills: Pastry chefs are in charge of the pastry staff of a kitchen. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely.
2) Must have a touch, creative and enjoy making fancy cakes, breads and other new treats.
3) Innovative of creating new breads and desserts that will bring in customers.
4) Knowledge of ingredients and how to use them in a creative way to serve customer.
5) Hand-Eye Coordination: Pastry chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
6) Sense of Taste and Smell: Delicious food brings in customers. Pastry chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
7) Time Management Skills: To manage your time. Great time management will avoid burned or spoiled food and angry customers.
8) Business Acumen: Pastry chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.
CHIEF STEWARD
Job Descriptions (Essential) :
1) Supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen workers as well as purchases, kitchen supplies, and equipment.
2) Inspects kitchens, workrooms, storerooms and equipment for cleanliness and order.
3) He his also responsible for coordinating work of non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
4) The Chief Steward confers with Manager or catering department concerning banquet arrangements for food service, equipment, and extra employees, hires and discharges employees and posts time and production records.
5) Evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage, takes inventories , silverware, and glassware and also reports shortages and requisitions replacement of equipment.
Interested party please email to : info@casuarinahotels.com.my
or
call our hotels at 05 529 9999 for interview session which will be identified.
CASUARINA MERU SDN BHD (120530-H)
No. 1-C, Jalan Meru Casuarina Bandar Meru Raya, 30020 Ipoh, Perak.
Tel : 05-529 9999 Fax : 05-529 9998
Website : www.casuarinahotels.com.my
Facebook : www.facebook.com/casuarina.meru
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