**BASIC FUNCTION**To ensure that only the highest standard and quality of food is prepared.**DUTIES & RESPONSIBILITIES**1. Responsible for the work performance
**Job Number** 24016700**Job Category** Food and Beverage & Culinary**Location** Renaissance Johor Bahru Hotel, No. 2, Jalan Permas 11, Bandar Baru Permas
**JOB DESCRIPTION**1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.2.
Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill,
**Responsibilities**:- Food Preparation on-time delivery- Maintain Kitchen sanitation- Inventory Control- Quality Control- Maintain kitchen cleanliness**Job
Maintains food preparation according to recipes and plate presentation standards.- Maintains all operating items at established par stock level.- In-charge of
Company DescriptionA luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal
**Job Number** 23195360**Job Category** Food and Beverage & Culinary**Location** Four Points by Sheraton Desaru, Jalan Kempas 2, Bandar Penawar, Johor,
Requirements: Qualifications: Minimum SPM Minimum 2 years work experience as Chef de Partie in a hotel's Chinese section or Chinese restaurant with good
**JOB DESCRIPTION**1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.2.
**Responsibilities**:- Food Preparation on-time delivery- Maintain Kitchen sanitation- Inventory Control- Quality Control- Maintain kitchen cleanliness**Job
Commis chefs are often chefs in training, working alongside the chef de partie and assisting in basic needs of the kitchen. Preparing ingredients, keeping
You must have a self - esteem to be an energetic classy person. To understand your task and make yourself accountable for every action that you make.
You must have a self - esteem to be an energetic classy person. To understand your task and make yourself accountable for every action that you make.
** s & ability **Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and
*- Ensure all food is served to specification.- Ensures readiness for service and the pace is set for peak trade.- Stock rotation is followed and all store
Monitors kitchen equipment and reports issues to superiors- Continually develops culinary knowledge to produce high-quality meals- Measures, mixes, and
**Responsibilities**:- Food Preparation on-time delivery- Maintain Kitchen sanitation- Inventory Control- Quality Control- Maintain kitchen cleanliness**Job
**JOB DESCRIPTION**1. Assist the Executive Chef / Sous Chef / Chef De Partie to control cost by minimizing spoilage, utilizing food surpluses and portion
Monitors kitchen equipment and reports issues to superiors- Continually develops culinary knowledge to produce high-quality meals- Measures, mixes, and