The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling
Maintain high cooking standard with the basic cooking skills and the hygiene regulation.- Work closely with the Chefs to ensure the kitchen is running smoothly
**Function**:Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel
The objective of the Sous Chef/ Junior Sous Chef is to work together with and under the guidance of the Executive Chef. He/she will be in charge of leading and
The objective of the Sous Chef/ Junior Sous Chef is to work together with and under the guidance of the Executive Chef. He/she will be in charge of leading and
Sous Chef (Indian & Tandoori Specialty) - Hyatt Centric City Centre Kuala Lumpur Hyatt Centric Hyatt Centric City Centre Kuala Lumpur MY - 10 - Kuala
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
Assist Sous Chef and supervise kitchen staff as necessary. Maintain high standard of food production at all times upon presentation of recipes. Compliance of
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.-
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
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
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
**Responsibilities**- Set up and stocking stations with all necessary supplies- Prepare food for service (e.g. chopping vegetables, butchering meat, or
(non-halal) Chefs Assistant and Sous Chefs required for an established bistro in Taman Desa area. We serve bar snacks, Asian and Western food with sauces and
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