Chef de Partie - Pastry (Local Only), Grand Hyatt Kuala Lumpur Grand Hyatt Grand Hyatt Kuala Lumpur MY - 10 - Kuala LumpurCulinaryHourly/Entry Level
Roles & Responsibilities: - Arrives on time to begin duties as scheduled per duty roster. - Prepares daily a thorough mise en place of all items needed for the
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
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
We are hiring an ambitious Souc Chef to join our collaborative team at SOFITEL KUALA LUMPUR DAMANSARA in Kuala Lumpur. Growing your career as a Full Time Souc
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
**Job Description: -** - Carry out day to day Kitchen duties and tasks as directed by the Executive chef. - Prepare and cook food items based on the recipe and
**Job Number** 23140079 **Job Category** Food and Beverage & Culinary **Location** Aloft Kuala Lumpur Sentral, No. 5 Jalan Stesen Sentral, Kuala Lumpur,
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.
The Commis I - Chinese Cuisine is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible
1. The work he/she performs during his/her duty hours or overtime. 2. The equipment, utensils, company properties which he/she uses to perform his/her duty
The main task as Outlet / Restaurant Chef for Kitchen Department The role inclusive daily operational services gastronomy food preparation for all types of
1. Maintain a friendly, neat and pleasant image at all times. 2. Coordinate and participate in the proper cleaning, cutting, disjoining, boning, and trimming
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
Your day to day You will assist in leading & developing colleagues with a genuine care, while personally assisting in all areas of the kitchen, including food
**Responsibilities**: - Supports the Head Chef in implementing and maintaining Food Production standards which are cost effective and tailored to meet changing