Sous Chef 1.Develop new menu options based on seasonal changes and customer demand. 2. Assist with the preparation and planning of meal designs. 3. Ensure that
The Junior Sous Chef is responsible for supporting the Sous Chef and Executive Chef in the daily operations of the kitchen and ensuring that high-quality
The objective of the Sous Chef/ Junior Sous Chef is to work together with and under the guidance of the Executive Chef. He/she will be in charge of leading and
Company Background : F&BLocation : Kuala LumpurWorking Hours : 9am- 6pm (Mon - Sat)Salary Package : Basic RM10,000 ~ RM15,000(Other Benefit package will be
Job description We are an established group of companies with diverse business interests, including Hotels &Resorts, recreational clubs, food & beverage
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
**Sous Chef****Job Types**:Permanent, Full-time**Location of restaurant**:Kuala Lumpur**Responsibilities**:- Develop new menu options based on seasonal changes
**Malaysia*****PARKROYAL COLLECTION Kuala Lumpur*****Culinary*****Job Grade**:Full TimePARKROYAL COLLECTION Kuala Lumpur puts you in the enviable heart of
Cleans and prepares all basic food items. - Helps preparing daily mise en place. - Arranges all food items properly in stores. - Supervises subordinates. -
Oversees the kitchen operations, from outlet inventory and stock ordering to food and labor cost control to maximize profit;- Oversee daily food items
**Responsibilities**:- Oversees the kitchen operations, from outlet inventory and stock ordering to food and labor cost control to maximize profit;- Oversee
Shangri-La, Kuala LumpurBe part of our Shangri-La familyShangri-La Hotels and Resorts began in 1971 with our first deluxe hotel in Singapore. Today, the group
Job description- Ability to meet new obstacles, flexibility in finding alternative solutions, and adaptability to change.- Good problem-solving abilities; able
Assist with special projects and other duties as assign by superior, from time to time.- Proactive buying approach - always avoid defective suppliers, to
Job Title: Technical Chef Executive Business Function: Chefmanship Work Location: Northern (Based in Pulau Pinang) Employment Type: Contract (12 months) About
The objective of the Sous Chef/ Junior Sous Chef is to work together with and under the guidance of the Executive Chef. He/she will be in charge of leading and
The objective of the Chef de Partie (Pastry) is to work together with and under the guidance of the Sous Chef, by providing direction and guidance to the Demi
The objective of the Chef de Partie is to work together with and under the guidance of the Sous Chef, by providing direction and guidance to the Demi Chef or
Oversees the kitchen operations, from outlet inventory and stock ordering to food and labor cost control to maximize profit;- Oversee daily food items
The objective of the Culinary Specialists - French is to work together with and under the guidance of the Deputy Chief Executive Officer. He/she will be in