Kitchen Apprentice

$2,000 - $2,300 monthly
  • Corus Hotel Kuala Lumpur
  • Corus Hotel, Persiaran Hampshire, Jalan Ampang, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
  • Nov 24, 2022
Full time Hospitality-Hotel

Job Description

  • Prepares daily mis-en-place according to work lists or verbal instructions given by the Chef De Partie and/or Demi Chef.
  • Ensures that acquired items are ready before service begins.
  • Prepares dishes to specifications and recipes.
  • Maintains an organized, clean, and hygienic work area.
  • Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
  • To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
  • Reports any equipment malfunctioning and problems to the Chef De Partie and/or Demi Chef.
  • Makes every attempt to prevent any damage, breakage, theft, or loss of hotel property.
  • Ensures wastage is kept to a minimum and any wastage is recorded in the spoilage report.
  • To collect requisitioned goods from the stores and fridges as directed by the Chef De Partie and/or Demi Chef.
  • Leaves the work area clean and organized and then hands over to incoming shift.
  • To report for duty punctually, wearing the correct uniform, name-tag, and neat grooming applicable.
  • Be fully conversant with all health and safety, fire, and emergency procedures.
  • Maintain a high standard of personal hygiene, dress, uniform and body language.
  • Be polite and professional in any situation where the image of the Hotel is represented.
  • To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
  • To attend briefings and meetings as requested.
  • To perform any other tasks as directed by management.

Job Requirements

  • An eagerness to learn.
  • Willingness to participate and become part of the team.
  • Good physical health.
  • Basic understanding of English.
  • Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.

Additional Information

PERFORMANCE GOALS & PERFORMANCE EVALUATION CRITERIA

  • Attendance, productivity, quality and safety of work.
  • Ability to work in a team.
  • Ability to minimise the wastage of foods and beverages used in the kitchen.
  • Compliance with rules, regulations and adequate disciplinary policies.
  • General attitude, grooming and team spirit.
  • Presentation and quality of the food produced.
  • Hygiene, safety and cleanliness of the kitchens.

 

Skill Level

Fresh/Entry Level