Control the requisitioning, storage and careful use of available products in all menus, and operating supplies.
Control and manage the tools and equipment stocks – making sure they are handled and used efficiently, carefully, stored properly and monitors the number and does a monthly inventory.
Help maintain the Hygiene and Cleanliness of the kitchen, other staff and kitchen helper.
...
Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 135 hotels and 59 private residences in major city centers and resort destination in the world, Four Seasons consistently ranks among the world’s best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.
...
Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
...
Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
...
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
The ability to work effectively under pressure and manage multiple tasks simultaneously as well as excellent communication and teamwork skills.
You will be responsible for providing an excellent and consistent service to the guests. The Demi Chef - Merdeka Grill is responsible for assisting in the kitchen, and contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.
Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
...