**Benefits**: - Medical benefits provided. - Birthday staff voucher. - Company monthly event. - Transport Allowance & Mobile Allowance provided for work
'¢ Responsible to prepare all food according to recipes, guidelines and standards set by the Head Chef '¢ Taking inventory of restaurant supplies and
Leads kitchen team in chef's absences - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision -
1) Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 2) Follows the
**Responsibilities**: - To supervise the day-to-day running of the Restaurant's kitchen and dining areas in accordance with the aims and objectives described
**Responsibilities**: - Assist Executive Chef in menu planning, inventory and managing of supplies. - Responsible for scheduling the kitchen staff and
Responsible to maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the
Requirement: - Required Skill(s): AutoCAD, Sketching, 3D Max, Intericad, SketchUp. - Excellent communication skills both verbal and written in English & Bahasa
**Position: Food & Beverage Manager** **Location**:Melaka **Hotel Type**:5-Star **Eligibility**:Malaysian Nationals Only **Salary**:MYR 12,000 to 13,000 per
Responsible to maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the
in charge for the cooking and preparation of all dishes pertaining to appetizer's section i.e preparing hummus, mutabbal, babaganouj as well as salad section
Leads kitchen team in chef's absences - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision -
1) Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 2) Follows the
**Responsibilities**: - To supervise the day-to-day running of the Restaurant's kitchen and dining areas in accordance with the aims and objectives described
**Responsibilities**: - Assist Executive Chef in menu planning, inventory and managing of supplies. - Responsible for scheduling the kitchen staff and
Responsible to maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the
Responsible to maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the
**Benefits**: - Medical benefits provided. - Birthday staff voucher. - Company monthly event. - Transport Allowance & Mobile Allowance provided for work
**Benefits**: - Medical benefits provided. - Birthday staff voucher. - Company monthly event. - Transport Allowance & Mobile Allowance provided for work
'¢ Responsible to prepare all food according to recipes, guidelines and standards set by the Head Chef '¢ Taking inventory of restaurant supplies and