Company DescriptionA luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal
**Responsibilities**:- Food Preparation on-time delivery- Maintain Kitchen sanitation- Inventory Control- Quality Control- Maintain kitchen cleanliness**Job
**Responsibilities****~ **Report and support Executive Sous Chef in daily operations.~ In charge of daily operations and duties assigned by Superior to meet
**Job Number** 23195360**Job Category** Food and Beverage & Culinary**Location** Four Points by Sheraton Desaru, Jalan Kempas 2, Bandar Penawar, Johor,
**Job Description**:**Responsible for supervising, organizing and supporting the food production operation in their respective section.**- Assists and oversees
**BASIC FUNCTION**To ensure that only the highest standard and quality of food is prepared.**DUTIES & RESPONSIBILITIES**1. Responsible for the work performance
**JOB DESCRIPTION**1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.2.
Commis chefs are often chefs in training, working alongside the chef de partie and assisting in basic needs of the kitchen. Preparing ingredients, keeping
We're looking for a chef de Partie, with 2 years of hotel experience- Comply with all HACCP legislation and documentation- Comply with all company policies and
Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion control.- Check the quality
You must have a self - esteem to be an energetic classy person. To understand your task and make yourself accountable for every action that you make.
You must have a self - esteem to be an energetic classy person. To understand your task and make yourself accountable for every action that you make.
Demi Chef to assist the Chef De Partie to produce high quality food and support him in managing kitchen operations as well as following standard kitchen
**Responsibilities****~ **Report and support Executive Sous Chef in daily operations.~ In charge of daily operations and duties assigned by Superior to meet
** s & ability **Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and
*- Ensure all food is served to specification.- Ensures readiness for service and the pace is set for peak trade.- Stock rotation is followed and all store
Monitors kitchen equipment and reports issues to superiors- Continually develops culinary knowledge to produce high-quality meals- Measures, mixes, and
**Responsibilities**:- Food Preparation on-time delivery- Maintain Kitchen sanitation- Inventory Control- Quality Control- Maintain kitchen cleanliness**Job
**JOB DESCRIPTION**1. Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion
Monitors kitchen equipment and reports issues to superiors- Continually develops culinary knowledge to produce high-quality meals- Measures, mixes, and