**Responsibilities**- Overseeing overall success of the daily kitchen operations- Assisting Head Chef and Senior Sous Chef to lead the outlet and banquet food
1. Supporting the head chef or executive chef in the general running of the kitchen.2. Managing the kitchen staff, including setting the rota and handling
SummaryYou will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst
Collaborate with the Outlet Head Chef in creating menus that align with the outlet's concept, target audience, and dietary requirements.- Assist in developing
Your day to dayYou will assist in leading & developing colleagues with a genuine care, while personally assisting in all areas of the kitchen, including food
Job Descriptions:- Responsible for the planning and directing of food preparation in a kitchen.- Maintain and improve standard of product, introducing more
Job Descriptions:- Responsible for the planning and directing of food preparation in a kitchen.- Maintain and improve standard of product, introducing more
**PURPOSE**To assist the Section Chef in all matters concerning the individual kitchen and keep the section chef informed all matters concerning in the
As a Chef De Partie, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food and
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation
The objective of the Chef de Partie is to work together with and under the guidance of the Sous Chef, by providing direction and guidance to the Demi Chef or
Chef De CuisineA Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member
As a Commis / Demi Chef, the person is responsible in supporting the Head and Sous Chef in a Kitchen delivering consistently high quality food and ensures the
Under responsibilities of Chef de Cuisine / Sous Chef- Responsible and coordinates the production and the distribution defined by the Chef- Service, decoration
Baker or Bakery Sous Chef requirements:- must have 6 years of bakery/pastry experience.- experience in French baking will be an added advantage.- culinary
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
Brick House Group is a multifaceted company that runs cafes and provides catering & event services. With a driven and excited attitude instilled within the
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
**Job Purpose**This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food
**Job Purpose**This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food