Total 3 job vacancies by Golden Dragon Employment Agency Group

Roles & Responsibilities

1. Overview the whole operation of the restaurant and handle management mostly in a single-handed manner
2. Coach in handling customer inquiries professionally
3. Oversees maintaining hygiene, health, and safety standards and improving as and when necessary
4. lead the team competently, especially during peak seasons of the restaurant
5. Being able to perform ad-hoc duties assigned
6. Minimum of 5 years of experience in Food & Beverage industry
7. Fluent in spoken and written English
8. Excellent communication & interpersonal skills; able to build lasting relationships with customer
9. Possess good initiative and leadership skills
10. Able to work in a fast-paced environment

· Roles & Responsibilities

· Works under the Head Chef at Halal Restaurant.

· Performs inventory and supply ordering duties, as well as assists in kitchen

· Preparation so that the Head chef can more easily cook meals.

· Preparation duties include mixing, chopping, grinding batter and basic cooking skills like tossing, frying, steaming.

• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

· Clean and or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.

· Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions.

· Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.

· Plan, budget, provision and maintain inventory.

· Understands South Indian Vegetarian cooking and ingredients. At least little bit like Dosai, Idli, Vadai

· Should be willing to work in a fast paced environment especially when the business demands are high.

· Handling multiple food orders at one time

· MUST be a team player and be willing to help out where ever necessary in the kitchen sometimes when other members are unwell or not able to come

· Will also be responsible for keeping all the live cooking areas clean and tidy

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Responsibilities:

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing oven, utensils, and grill for shift
• Taking orders from wait staff or computerized system
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements:

• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• Able to cook various Asian Cuisine (especially Malay food)
• High school degree or equivalent
• Able to work early mornings, nights, and weekends
• Able to bend, move, and lift up to 25 pounds or more
• Physically able to stand and move during the length of shift; able to bend and kneel through shift; able to lift up to 25 pounds or more
• Able to read and write