Sous Chef Kuala Lumpur

**Responsibilities**:- Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc.- Engage in preparing and

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

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

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

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

Manage food quality of all culinary operations Execute consistent, high-quality food- Coordinates training of all team members in the proper performance of all

CDP with experience- can cook for minimum customer- prepare raw cooking ingredientsARENA INTERNATIONAL AND SERVICES SDN BHDSPM / O Level / SKM Level 1 / SKM

SummaryYou will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst

Under responsibilities of Chef de Cuisine / Sous Chef- Responsible and coordinates the production and the distribution defined by the Chef- Service, decoration

Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat or preparing sauces) Cook menu

1. To arrive on time to start duties as scheduled per duty roster.2. To make daily thorough mise-en-place of all items featured on menu and ensures maximum

Provide the highest and most efficient level of hospitality service to the restaurant guests.- Works in the designated station as set by Sous Chef.- Able to

Position : CookBasic salary : Up to SGD $1600 or more(Depends on experience)Have Shift AllowanceWorking Hours: 8 hours/day(Morning shift) 6.30am - 2.30pm(Noon

**Responsibilities**:- Junior sous chefs will work under an experienced sous chef and will often get involved in: Running the kitchen in the absence of the

_**Responsibilities**:_- Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the