Local adaptation: Handle local Malaysian and international menu requirements common in KL hospitality.
Culinary Qualification: A certificate, diploma, or degree in Culinary Arts or hospitality is preferred.
Work Experience: Minimum 2 to 3 years of hands-on experience as a CDP or at least 1 to 2 years as a Demi Chef de Partie in a reputable hotel or upscale restaurant environment.
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He must by familiar with the menu and know the ingredients, method of cooking and the time it takes to prepare each item on the menu.
He makes sure that his sets up are always ready so that he may give quick, efficient and quality service.
He must completely familiar with instructions contained in food & beverage service manual and particularly to those pertaining to the specifics of food service.
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