Sous Chef Kuala Lumpur

Job Responsibilities - The Sous Chef - Indian, is responsible to assist the Executive Chef/ Executive Sous Chef and Banquet Executive Sous Chef, Chef

**Responsibilities**: - Manage, organize and ensure the smooth running of your particular section. Assist in the planning, schedule, record and training of new

**Sous Chef responsibilities include**: - Helping in the preparation and design of all food and drinks menus - Producing high quality plates both design and

**ONLY MALAYSIAN** **YOUR RESPONSIBILITIES** - Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the

**Responsibilities**: - Collaborate with Head Chef on menu creation and refinement. - Oversee kitchen operations, ensuring cleanliness and food safety. -

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

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

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

Develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen

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

Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient, and flexible service and operational standards.

Monthly Salary : USD 3,300 - 3,800 **Job Requirements** - Must ensure a full adherence within his assigned area to menus, recipes, methods and operational

Maintain high cooking standard with the basic cooking skills and the hygiene regulation. - Work closely with the Chefs to ensure the kitchen is running

Specialized in Western cooking - Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. -Engage in

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

Maintain high cooking standard with the basic cooking skills and the hygiene regulation. - Work closely with the Chefs to ensure the kitchen is running

Kitchen crew is responsible to cook at various stations in a high-volume kitchen environment and responsible for creating an exceptional culinary experience

**Function**: Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the

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