Production Kitchen (Springhill, Negeri Sembilan)

Production Kitchen (Springhill, Negeri Sembilan)

Faculty/Department: UCSI Hospital


Responsibilities

Food Production and its related operations are integral elements of hospitality management and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. In addition, the culinary staff of a restaurant is also required to produce food in a large quantity.

Position Available:

Executive Chef

  • Oversees the daily operations of restaurant and hotel kitchens
  • This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product

Executive Sous Chef/Pastry Chef

  • In charge of the kitchen and is responsible for overseeing all the activities that get played out there
  • Managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant
  • Oversees the preparation of desserts and the baking of breads in a commercial kitchen. He or she develops dessert recipes and maintains an inventory of ingredients, while striving to achieve cost-efficiency for the restaurant

Sous Chef

  • Responsible for planning and managing food preparation in restaurant kitchens
  • Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory

Chef De Partie

  • To support the Head and Chef in a busy kitchen
  • Rresponsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques

Demi Chef

  • Demi chefs assist executive chefs with an array of different tasks in the kitchen
  • Eexpected to chop vegetables, and to butcher, grill, and sear different cuts of meat.
  • To assist pastry chefs with desserts

Commis

  • To work under Chef de Parties in commercial kitchens to expand their culinary knowledge and skills
  • To perform various kitchen duties, such as assisting Chef de Parties in meal preparations, receiving deliveries, and rotating stock

Baker

  • To use their understanding of ingredients and food preparation to craft recipes and create baked goods
  • Tomeasure and mix raw ingredients, bake and decorate items, and ensure that all raw and finished goods adhere to quality and food safety standards

Butcher

  • To prepare meat for consumer use using a wide variety of processes
  • May be responsible for handling, deboning, trimming, tying, grinding, or tenderizing cuts of meat, but they are also often in charge of packaging, weighing, labeling, and pricing their goods


Requirements
  • Experience of working in a similar role and/or environment (preferably in a high end restaurant within the hotel, leisure or hospitality industry would be a distinct advantage)
  • Basic Food Hygiene Certificate (desirable)
  • Accurate and efficient cash handling skills
  • High standard of personal presentation



Deadline: 30-Apr-2020
Last Update: 23-Mar-2020