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
Monitors kitchen equipment and reports issues to superiors- Continually develops culinary knowledge to produce high-quality meals- Measures, mixes, and
**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
**Job Number** 23115844**Job Category** Food and Beverage & Culinary**Location** Renaissance Johor Bahru Hotel, No. 2, Jalan Permas 11, Bandar Baru Permas
Manage, organize and ensure the smooth running of your section of the kitchen.- To maintain a good working relationship with all colleagues and other
**MAIN SCOPE AND GENERAL PURPOSE OF JOB**:Under the guidande and supervision of the Sous Chef and the Chef de Partie, the commis is responsible for assisting
Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand
Provides a courteous and professional service at all times. - Ensures that employees also provide excellent service to internal customers in other departments
**JOB DESCRIPTION** 1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.
Maintains food preparation according to recipes and plate presentation standards. - Maintains all operating items at established par stock level. - In-charge
Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill,
**JOB DESCRIPTION** 1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.
Prepare food to guests according menu We are a 5 star seaside resort international chain hotel that originated from Bangkok Thailand. Our main customer base is
**JOB DESCRIPTION** 1. Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion