**Job Responsibility**:- Directs food preparation and collaborates with executive chef.- Helps in the design of food and drink menu.- Produces high quality
**Function**:Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.LEXIS HOTEL GROUP AIMS TO BE A RENOWNED 5 STAR HOTEL GROUP FOR ITS
Exemplary leadership - Being able to lead, train and coach the kitchen brigade.- Organized - Being able to plan streamlined workflow and manage stock levels.-
Duties and Responsibilities: Professional and courteous service includes:- Leads and manages culinary services- Maintains the highest professional food quality
To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations.- To inform the Sous Chef or Junior Sous Chef of any
**Job Requirements**- Minimum of four years experiences in a similar position and operation.- Solid knowledge of basic principles of cookery.- Flexibility,
The Chef de Partie is a direct link between the Executive Chef, Executive Sous Chef /Chinese Executive Sous Chef and his/her assigned production areas and
JOB DESCRIPTION - To support the Assistance Sous Chef and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders
Work closely with Junior Sous Chef in kitchen operation with assigned tasks. Take control of manufacturing cost utilized to convert raw materials to finished
KEY JOB RESPONSIBILITIES 1.Perform to the duties and assume the responsibilities in each section assigned to them. 2.To supply the highest level of customer
**1. Responsible for the entire operations of the Kitchen by assist Sous Chef and Chef De Partie by assuring the canteen has the best culinary reputation while
Chef de PartieA Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member
The Chef de Partie for the Western Banquet at (Hotel Name) plays a crucial role in ensuring the exceptional culinary experience of our guests during banquets
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
Job Brief To assist the Chef De Partie, Sous Chef and Executive Chef in all matters pertaining the all-day dining and banquet operations. He is fully committed
Participates in the preparation of food items according to orders of consistent quality following recipe cards, production, portion, and presentation
Outlet location Ampang, Bukit Tunku, TTDI, Desa Parkcity, IOI and many more!We are looking for a professional, energetic, talented & eager to learn Pizza Chefs
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained