Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication
**Job Number** 24072546**Job Category** Food and Beverage & Culinary**Location** The St. Regis Kuala Lumpur, No 6 Jalan Stesen Sentral 2, Kuala Lumpur, Wilayah
**Job Number** 24054249**Job Category** Food and Beverage & Culinary**Location** Courtyard by Marriott Kuala Lumpur South, 137, Jalan Puchong, Kuala Lumpur,
Monthly Salary : USD 3,300 - 3,800**Job Requirements**- Must ensure a full adherence within his assigned area to menus, recipes, methods and operational
Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient, and flexible service and operational standards.
Specialized in Western cooking - Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. -Engage in
1. To assist the Area Executive Chef in liaising with all departments in the company especially Food and Beverage for upgrading of food quality and keeping up
The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling
**POSITION: KITCHEN CREW**Manage and Responsible for daily kitchen operation, maintain food quality, sensible ordering, upkeep of equipment, facilities, and
Kitchen crew is responsible to cook at various stations in a high-volume kitchen environment and responsible for creating an exceptional culinary experience
The Chef de Partie for the Western Banquet at (Hotel Name) plays a crucial role in ensuring the exceptional culinary experience of our guests during banquets
**Function**:Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel
To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations.- To inform the Sous Chef or Junior Sous Chef of any
The Chef de Partie is a direct link between the Executive Chef, Executive Sous Chef /Chinese Executive Sous Chef and his/her assigned production areas and
Work closely with Junior Sous Chef in kitchen operation with assigned tasks. Take control of manufacturing cost utilized to convert raw materials to finished
Assist Sous Chef and supervise kitchen staff as necessary. Maintain high standard of food production at all times upon presentation of recipes. Compliance of
A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list
POSITION : SOUS CHEF - SOUTH /NORTH INDIAN/CHETTINADU/MUGHLAI CUISINES WORK LOCATION : KUALA LUMPUR REPORTING LINE : HEAD CHEF 1.Assist Head Chef to ensure
1.1 Specifies standards of food production and presentation throughout the hotel. 1.2 Develop standards recipes and method of preparation for the Western /
Represent brands enhancement by maintaining high standard of food production at all times upon presentation of recipes. Compliance of Health and Safety