The Research and Development (R&D Chef - Pastry) is essentially tasked to oversee the creation of new recipes that meet the organization standards, enhance
**Responsibilities**:- Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working
**Benefits**- Reputable company- Strategic location (nearby to LRT Kelana Jaya and LDP highway)- Group Personal Accident Protection- Group Hospitalization
Our client's restaurant (Nyonya Food Concept) began in July 1986 in Petaling Jaya where it remained for ten years. Throughout the years, the restaurant has
**Key Responsibilities**:**Kitchen Operations**:- Assist in planning and organizing daily kitchen activities.- Oversee food preparation, cooking, and
**Pastry Chef Responsibilities**:1. Operating and managing the pastry section of the kitchen to ensure a successful working environment.2. Preparing
Minimum 4years experience in pastry or bakery baking- Knowledge of French pastry or bread baking experience within hospitality industry, ideally in a
Looking for passionate BAKING chef to be in charge of our kitchen. We are doing SIEW POW and EGG TARTS (non halal) at the moment. Must have years of experience
Job PurposeDemi Chef works as a part of the kitchen team. He/ She is responsible to prepare food that conforms to company and kitchen standard. He/ She is also
**Job Requirement**- Degree / Diploma / Certificate in Culinary Art / Pastry / Bakery- 2 to 5 years of working experience in related field- Proven experience
ï- ¬ To attend daily Management, Food and Beverage and Kitchen meetings such as scheduled. ï- ¬ To work closely with the Human Resource Manager and Food
Job PurposeDemi Chef works as a part of the kitchen team. He/ She is responsible to prepare food that conforms to company and kitchen standard. He/ She is also
Our restaurant is looking for Chefs who will be responsible for preparing awesome dishes for our customers. Malaysian Cuisine at a modern and new restaurant in
Report to Head Baker and assist on monitoring daily operations, ensuring the standard of procedures been followed accordingly.- Assist in creating new recipes
Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. Prepares all cold food
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
**Responsibilities**:- Ensure Overall efficiency in food production and general cleaning of kitchens, equipment and utensils.- To lead, motivate and initiate
1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant's recipes and standards2 Completes assigned prep work
Provide the highest and most efficient level of hospitality service to the restaurant guests.- Works in the designated station as set by Sous Chef.- Able to
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.The first Sofitel in Malaysia opened its