Demi Chef

1. Ensure the quality of food served is of the highest standard possible appropriate to that area.
2. Assist in training within your department and to attend training sessions when requested in line with hotel requirements.
3. Hygiene control - Cleaning Schedule.
4. Be responsible for stocks and control of wastage.
5. Assist in maintaining and improving upon budgeted food cost.
6. Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
7. Assist the sous chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
8. Always maintain a high standard of personal appearance and hygiene.
9. Maintain good working relationships with your own colleagues and all other departments.
10. Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
11. Have a complete understanding of the hotels employee handbook and comply with the regulations contained within.
12. Create and maintain an effective working relationship with colleagues and Managers.
13. Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
14. Comply with all company procedures regarding:

• Fire
• Health & Safety
• Food Hygiene
• Security

Information :

• Company : Mandarin Oriental
• Position : Demi Chef
• Location : Kuala Lumpur, Kuala Lumpur
• Country : MY