Executive Sous Chef Jobs In Kuala Lumpur Kuala Lumpur

SummaryYou will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst

Sous Chef (Italian Restaurant)With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an

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

Any related task given by superior Leads kitchen team in chef's absences.- Work with the executive chef to produce diversified menus in accordance with the

The Culinary Coordinator is responsible to assist the Executive Chef and Executive Sous Chef in logistical, administrative and confidential managing the

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

**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

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

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

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

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

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

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

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

The Chef de Partie for the Western Banquet at (Hotel Name) plays a crucial role in ensuring the exceptional culinary experience of our guests during banquets

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

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 /