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
**Function**:Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel
1.1 Specifies standards of food production and presentation throughout the hotel. 1.2 Develop standards recipes and method of preparation for the Western /
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
Work closely with Junior Sous Chef in kitchen operation with assigned tasks. Take control of manufacturing cost utilized to convert raw materials to finished
Provide leadership to area of responsibility- Responsible for mise-en-place, and food service for production area- Consistently checks food handling and
The British Government is an inclusive and diversity-friendly employer. We value difference, promote equality and challenge discrimination, enhancing our
**Job Number** 23198119**Job Category** Food and Beverage & Culinary**Location** Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Kuala Lumpur,
**Job Number** 23149064**Job Category** Food and Beverage & Culinary**Location** Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Kuala Lumpur,
POSITION : SOUS CHEF - SOUTH /NORTH INDIAN/CHETTINADU/MUGHLAI CUISINES WORK LOCATION : KUALA LUMPUR REPORTING LINE : HEAD CHEF 1.Assist Head Chef to ensure
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
**Job Number** 23198230**Job Category** Food and Beverage & Culinary**Location** Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Kuala Lumpur,
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.Food and beverage service activities. This restaurant is located at the
Knowledge and ability to run Chinese Kitchen Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in
Knowledge and ability to run Chinese Kitchen Ability to work without close supervision Ability to manage Commis Chefs Ability to produce good quality food in
To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations.- To inform the Sous Chef or Junior Sous Chef of any
Assist Chef de Partie and other Chefs prepare different foods in the kitchen as required in the Section. Responsible for ordering supplies and budget control
To assist the Chef de Partie in establishing and maintaining effective employee relations.- To inform the Chef de Partie of any complaints or any other
Assist Sous Chef and supervise kitchen staff as necessary. Maintain high standard of food production at all times upon presentation of recipes. Compliance of
Represent brands enhancement by maintaining high standard of food production at all times upon presentation of recipes. Compliance of Health and Safety