Executive Sous Chef

**Job Number** 24072546**Job Category** Food and Beverage & Culinary**Location** The St. Regis Kuala Lumpur, No 6 Jalan Stesen Sentral 2, Kuala Lumpur, Wilayah

**Sous Chef responsibilities include**:- Helping in the preparation and design of all food and drinks menus- Producing high quality plates both design and

Junior Sous Chef - Chinese Kitchen is concerned with the maintenance of superior quality and standards of food preparation and presentation; to follow set

**ONLY MALAYSIAN****YOUR RESPONSIBILITIES**- Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the

Ensure food are being prepared according to standard procedure and recipe.- Ensure good hygiene and cleanliness of kitchen.- Properly measuring kitchen

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication

**Job Number** 23113934**Job Category** Food and Beverage & Culinary**Location** Palm Garden Hotel Putrajaya a Tribute Portfolio Hotel, IOI Resort City,

**Job Number** 24055037**Job Category** Food and Beverage & Culinary**Location** The Westin Langkawi Resort & Spa, Jalan Pantai Dato Syed Omar, Langkawi,

**Job Number** 24054192**Job Category** Food and Beverage & Culinary**Location** Courtyard by Marriott Kuala Lumpur South, 137, Jalan Puchong, Kuala Lumpur,

**Job Number** 24073137**Job Category** Food and Beverage & Culinary**Location** Le Meridien Putrajaya, Lebuh IRC, Putrajaya, Selangor, Malaysia VIEW ON

**POSITION: KITCHEN CREW**Manage and Responsible for daily kitchen operation, maintain food quality, sensible ordering, upkeep of equipment, facilities, and

Specialized in Western cooking - Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. -Engage in

The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling

1. To assist the Area Executive Chef in liaising with all departments in the company especially Food and Beverage for upgrading of food quality and keeping up

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list

1.1 Specifies standards of food production and presentation throughout the hotel. 1.2 Develop standards recipes and method of preparation for the Western /

**Job Responsibility**:- Directs food preparation and collaborates with executive chef.- Helps in the design of food and drink menu.- Produces high quality

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

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

JOB DESCRIPTION - To support the Assistance Sous Chef and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders