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
**Sous Chef****Job Types**:Permanent, Full-time**Location of restaurant**:Kuala Lumpur**Responsibilities**:- Develop new menu options based on seasonal changes
Assistant Food & Beverage ManagerWith 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
**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
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
Seeking a **Malaysian or Singaporean Executive Chef or Catering Chef **for an exclusive catering operations of a larger scale.We are looking for a highly
Job description- To create a productive workplace, the pastry department of the kitchen must be operated and managed, and communication between the executive
Job Responsibility Working Hours: 5 days per week Clerical Assignments / Tasks Receive, direct and relay phone calls, fax and email messages. Respond to public