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
Kitchen crew is responsible to cook at various stations in a high-volume kitchen environment and responsible for creating an exceptional culinary experience
**POSITION: KITCHEN CREW**Manage and Responsible for daily kitchen operation, maintain food quality, sensible ordering, upkeep of equipment, facilities, and
**Function**:Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel
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
Exemplary leadership - Being able to lead, train and coach the kitchen brigade.- Organized - Being able to plan streamlined workflow and manage stock levels.-
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
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
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
Outlet location Ampang, Bukit Tunku, TTDI, Desa Parkcity, IOI and many more!We are looking for a professional, energetic, talented & eager to learn Pizza Chefs
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained
We are seeking a talented and experienced Indian Sous Chef to join our culinary team at (Hotel Name). As the Indian Sous Chef, you will play a pivotal role in