Sous Chef Kuala Lumpur

Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc.Engage in preparing and cooking food, to ensure an

Job Title: Technical Chef Executive Business Function: Chefmanship Work Location: Northern (Based in Penang) Employment Type: Contract (12 months) About the

Duties and responsibilities Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking

**Sous Chef****Job Types**:Permanent, Full-time**Location of restaurant**:Kuala Lumpur**Responsibilities**:- Develop new menu options based on seasonal changes

**Job Responsibilities as below**:- Communicates Executive Chef preparation procedures and presentation standards, observing methods of preparation, tasting

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication

'¢ To ensure smooth running at all area concerned in Hot Kitchen Cooking (Section: Indian) and also establish work assignments for the section from Production

Report to Head Baker and assist on monitoring daily operations, ensuring the standard of procedures been followed accordingly.- Assist in creating new recipes

**Job description****POSITION: MASTER CHEF/ SOUS CHEF/ CDP/ COMMIS (MALAY & WESTERN)****1. SOUS CHEF**As a Sous Chef at Locarasa, you will be a key member of

**Job description****POSITION: MASTER CHEF/ SOUS CHEF/ CDP/ COMMIS (MALAY & WESTERN & **_**PASTRY**_**)****1. SOUS CHEF**As a Sous Chef at Locarasa, you will

Assist the Sous Chef / Junior Sous Chef in food preparation and cooking of Japanese cuisines according to Company's standards- Assist the Sous Chef / Junior

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**- Ensure that dishes are prepared and cooked according to the specific restaurant standards.- Ensure that stock is rotated and controlled

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

**About us**We are professional, agile and innovative.Our work environment includes:- Modern office setting- Growth opportunities- Casual work attire- Relaxed

Assist other Team Member in the kitchen when needed or perform any other task assigned by the hotel management.- Responsible for preparing and cooking all food

3. Hygiene control - Cleaning Schedule. Ensure that all records for the Criterion board are maintained.4. SOPs for all dishes are implemented with the aid of a

Responsibilities- Assist the Sous Chef / Junior Sous Chef in food preparation and cooking of Japanese cuisines according to Company's standards- Assist the

Works closely with Sous Chef, Chef de Partie, or designated superior and carries out the instructions in a professional manner to achieve the desired results

Oversees the kitchen operations, from outlet inventory and stock ordering to food and labor cost control to maximize profit;- Oversee daily food items