Primary Responsibility
Handling the preparation of food or meals is the responsibility of a Chef. These professionals may be in charge of several or dozens of workers such as waiters, cooks, washers and other service staff. They are sometimes referred to as kitchen managers, executive chefs or 'maitre de cuisine'.Chefs are usually promoted from lower positions, namely trainee chef, or kitchen assistant. There are several types of chefs. They include Commis Chef, Section Chef, Sous Chef, Head Chef and Executive Head Chef. The higher your position, the more you are paid and the more responsibilities you have. Work hours are demanding, as Chefs may start very early and be the last ones to leave in the nights. As the holidays and public holidays are their most hectic times, they are expected to work then too. Chefs do not just work in restaurant or hotels. They work in any setting or industry that requires them to prepare food for people. This includes hospitals, canteens, schools, offices, universities, or bars. Some may specialise in the preparation of vegetables, desserts, pastry, sauces, sea food or other meals. A Chef usually performs many of the following tasks : •Preparing meals •Training staff •Ordering supplies •Planning menus •Managing kitchen budget •Enforcing health and safety regulations •Preserving food quality
Qualification
Qualification
• Candidate must possess at least Diploma in Food & Beverage Services Management or equivalent• At least 7 Year(s) of working experience in the related field is required for this position• Preferably Staff (non-management & non-supervisor) specialized in Food/Beverage/Restaurant Service or equivalent
Informasi lebih lanjut
Bidang Pekerjaan |
Status Kepegawaian |
Koki/Juru Masak
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Full-Time
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Pendidikan Terakhir |
Gaji |
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Sesuai Peraturan Perusahaan
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Tingkat Jabatan |
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