Kitchen Operation Executive (Up to SGD3500)

Kuala Lumpur, Kuala Lumpur

Posted 12 days ago


Company:: Inter Island Group
Company Description:: Established in 2008 and based in Singapore, we started out small but with big objectives. From the beginning, we wanted to provide professional, convenient and effective solutions for employers and employees alike. Since then, we have grown to become an ISO-certified employment expert providing complete staffing services, with skilled consultants across Asia. Our operating philosophy, 'Warmth, Integrity, Responsibility, and Professionalism', is something we are deeply committed to. We strive to exceed your expectations while keeping your interactions with us enjoyable. We believe in maintaining the human touch, and this is what sets us apart. How do we measure success? When we have connected you to your desired end results. But more importantly, we are successful when we create connections with you and for you. This is the standards we strive to live up to. We employ equal parts passion and deep understanding of what needs to be done to achieve your objective. This perfect balance between personal and professional can be seen in our relentless pursuit to provide top-notch service.
Contract Type:: Full Time
Experience Required:: 2 years
Education Level:: Bachelor's Degree
Gender:: Any
Number of vacancies:: 1

Job Description

Must have Food Safety Level 1

Job Descriptions:
Prepare and handle preparation of cold food
Prepare and handle preparation of hot food
Prepare raw ingredients as per SOP
Prepare cooked and partial finished product as per SOP
Assembling product as per SOP
Food Preparation for Delivery/Catering Guests
Food Preparation for quantity ordered by the outlets
Packaging of food as per SOP for delivery purpose
Ensuring all SOP is well followed by the team
Ensuring the yield of product is within range
Maintain a high level of hygiene standards
Maintain equipment cleanliness and overall kitchen cleanliness
Manage Inventory level inside the facility
Manage Ordering inside the facility
Follow the rules and regulations of the company policy and facility location policy
Reports to Chef/GM