Commis Chef In Kuala Lumpur Kuala Lumpur

SummaryYou will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand

Responsible for the quality of food, planning of mise en place, checklist, preparing food and cleaning in his sub department1. To prepare all kinds of dishes

Participates in the activities of the personnel engaged in the preparation of food items for the Kitchen assigned.**DUTIES & RESPONSIBILITIES**1. Checks daily

Job description1. Manage, organize and ensure the smooth running of your particular section.2. Maintain a good working relationship with all colleagues and

To report daily to the Chef de Partie and/or Demi Chef and cooperate with other members of the kitchen team.- To prepare daily task, according to work lists or

# Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. #

**Job description**:- Assist the chef in running the kitchen on a daily basis and maintain the highest standards of food preparation and presentation.- Assist

**Requirement**:- To develop great knowledge and sense of hospitality and food knowledge and skills.- Able to produce quality product in a timely and efficient

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**- Ensure proper adherence to food preparation recipes to be in accordance to standards- Supporting Section Chef on food preparation- Strive

Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.- Preparing basic

**MAIN RESPONSIBILITIES**The Commis II is concerned with the maintenance of superior quality and standards of food preparation and presentation; to follow set

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 &

**JOB TASKS AND RESPONSIBILITIES**- Following directions provided by head chef.- Collaborating with the culinary team to ensure high-quality food and service.-

General DutiesManagement Responsibilities1. Build teamwork and enhance the team's commitment to their work and the property.2. Delegate appropriate

Company : Five Star HotelLocation : Ampang, Kuala LumpurJob Scope:**Chef De Partie**- Prepare special meals or substitute items.- Regulate temperature of

GENERALLY..Manage and execute operational duties in all sections, in the Bakery Department. Strong leadership with staffs and in charge of daily production of

These positions are responsible for operating the cafeteria kitchens while working closely with the Head Chef or Executive Sous Chef. The chef will be required

**Requirement**:- To develop great knowledge and sense of hospitality and food knowledge and skills.- Able to produce quality product in a timely and efficient

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