**Job Number** 24072264**Job Category** Food and Beverage & Culinary**Location** Four Points by Sheraton Puchong, 1201 Tower 3, Puchong Financial Corporate
Monthly Salary : USD 3,300 - 3,800**Job Requirements**- Must ensure a full adherence within his assigned area to menus, recipes, methods and operational
Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient, and flexible service and operational standards.
Coordinate and supervise the smooth running of a shift on a day to day basis to deliver quality service on behalf of the Sous Chef and Head Chef.- Manage daily
**Basic Function**:Responsible to assist the Sous chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel
**Job Number** 24018434**Job Category** Food and Beverage & Culinary**Location** Sheraton Petaling Jaya Hotel, Jalan Utara C, Petaling Jaya, Selangor, Malaysia
i-Assist Demi Chef in daily culinary operations in the kitchen.ii- Maintain all food preparation and service standards in a hygienic, safe, accident-free
As the Commis, you will be responsible for performing the following tasks to the highest standards:- Prepare food for guests and team members efficiently,
Ensure all food preparation are carried out according to standard recipes.- Ensure food consistency is well maintained at all times, conduct checks for quality
Specialized in Western cooking - Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. -Engage in
The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling
Kitchen crew is responsible to cook at various stations in a high-volume kitchen environment and responsible for creating an exceptional culinary experience
**POSITION: KITCHEN CREW**Manage and Responsible for daily kitchen operation, maintain food quality, sensible ordering, upkeep of equipment, facilities, and
1. To assist the Area Executive Chef in liaising with all departments in the company especially Food and Beverage for upgrading of food quality and keeping up
Assist Sous Chef and supervise kitchen staff as necessary. Maintain high standard of food production at all times upon presentation of recipes. Compliance of
A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list
POSITION : SOUS CHEF - SOUTH /NORTH INDIAN/CHETTINADU/MUGHLAI CUISINES WORK LOCATION : KUALA LUMPUR REPORTING LINE : HEAD CHEF 1.Assist Head Chef to ensure
**Responsibilities**:One of the primary duties of the incumbent involves managing the kitchen's inventory. This entails closely monitoring stock levels and
Represent brands enhancement by maintaining high standard of food production at all times upon presentation of recipes. Compliance of Health and Safety
1.1 Specifies standards of food production and presentation throughout the hotel. 1.2 Develop standards recipes and method of preparation for the Western /