Working with the Executive Pastry Chef and the kitchen team to maintain high standards in the quality of pastries both as to its preparation and its
prepare mamak style foods and related to it for example, roti canai, nasi kandar, tomyam, naan and tandoori section.RESTORAN MAMAK.WE ARE SELLING FOOD AND
PURPOSE OF THIS POSITION To do food preparation work and basic cooking under the supervision of a Chef De Partie or Section Chef, rotating through sections
**Responsibilities**:- In charge of food preparation and operation of kitchen according to SOP and quality and presentation standards- Manage the line cook,
**QUALIFICATION REQUIREMENTS**:- Reading, writing and oral proficiency in the English and Bahasa Malaysia.- Management Catering College or Apprenticeship in a
SERVICE CREW (SUNWAY PYRAMID)LOCATION: SUNWAY PYRAMIDWORKING DAY: 5 TO 6 WORKING DAYS (10 WORKING HOURS + 1.5 HOURS OF BREAK)JOB DESCRIPTIONS:- Perform
Job Description i- Assist the Chef de Partie in daily culinary operations in the kitchen. ii- Maintain all food preparation and service standards in a
Job Description i- Responsible in daily culinary operations in the kitchen. ii- Maintain all food preparation and service standards in a hygienic, safe,
1) Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.A four star designer boutique hotel
1) Ensure high standards of personal apperance and hygiene with clean unforms and name badges as describes in staff handbook for kitchen, 2) Maintain a high
Trifecta Collective is a collaborative band of dynamic individuals aiming to make a difference in the world of content. We are a mélange of talents and
Able to cook & manage all kitchen's section/stations. Checking & ensuring all sections are prepared & ready before opening or starting operation. Purpose,
1) OPERATING A SPECIAL BIRYANI, COOKING IN HANDI2) PREPARING CURRIES, SAUCES AND DESSERTS AS PER STANDARD AND STYLE SET BY THE HEAD CHEF(S).3) DEMONSTRATING
**Requirements**:- Culinary school degree/diploma.- Minimum 2 years experience as a working chef.- Advanced knowledge of the culinary arts.- Perfectionism in
1)Taking orders from guests and cooking according to their preferences.2)Able to prepare western, local, or chinese food recipes.3)Selects choice ingredients
1. To assist the Head Chef during service for timing and progress of all dishes. 2. To ensure that the presentation, taste, texture and quantity are maintained
'¢ To prepare baked goods, buns, bread '¢ To decorate cake and ensure they are nicely presented to customer. '¢ To share and create new menu ideas '¢
Petite Cafe Group was established in year 2000 our core business focuses on catering services and restaurants. Our commitment to food quality and customer
**Responsibilities**:- Your role- As a Database Administrator at Deriv, you will plan, install, and maintain database systems to- ensure the security,