JOB REQUIREMENTS: To manage the mise-en-place in terms of A La Carte or Buffet or Event operation. To maintain the hygiene of the Section. **DUTIES &
Company : Five Star Hotel Location : Ampang, Kuala Lumpur Job Scope: **Chef De Partie** - Prepare special meals or substitute items. - Regulate temperature of
Monthly Salary: USD 2,300 - 2,600 Job Responsibilities: - Each culinary shipboard employee reports to their workstation assignment on time and properly groomed
Monthly Salary: USD 3,200 - 3,800 Job Responsibilities: 1. Each culinary shipboard employee reports to their workstation assignment on time and properly
**Responsibilities**: Summary - You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate
Company : Five Star Hotel Location : Jalan Ampang, Kuala Lumpur (berdekatan KLCC) Positions Available: - Front Office Supervisor - F&B Supervisor -
Job Opportunities in 5 Star Hotel Positions: - Front Office Supervisor - F & B Supervisor - Housekeeping Supervisor - Commis / Demi Chef / CDF - Receptionist /
Summary Come and join us in our journey as we care for people so they can be their best! We believe that being your best is about being your true self -
To report for duty on time and the manner specified: well groomed,clean uniform,kitchen scarf,kitchen towel, kitchen apron,clean hand glove,tall hats,name
**SUMMARY**: Under the general guidance of Chef de Partie and within the limits of established policies and procedures, assists in preparation of food and
Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the
Commis (Host - Kitchen) - Hyatt Place Kuala Lumpur, Bukit Jalil Hyatt Place Kuala Lumpur Bukit Jalil MY - 10 - Kuala LumpurCulinaryHourly/Entry Level
As a Commis / Demi Chef, the person is responsible in supporting the Head and Sous Chef in a Kitchen delivering consistently high quality food and ensures the
3. Hygiene control - Cleaning Schedule. Ensure that all records for the Criterion board are maintained. 4. SOPs for all dishes are implemented with the aid of
Assist other Team Member in the kitchen when needed or perform any other task assigned by the hotel management. - Responsible for preparing and cooking all
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions
Provide the highest and most efficient level of hospitality service to the restaurant guests. - Works in the designated station as set by Sous Chef. - Able to
Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. Engage in preparing and cooking food, to ensure an
Is in charge of the outlet in the absence of the Chef De Partie. Ensures that food is prepared and served according to the standard set by the Executive Chef.
1. Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. 2.