14 Kitchen Department jobs

·         Assist in prepare ingredients for cooking, including portioning, chopping, and storing food. ·         Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. ·         Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.Prepare cold foods. ·         Operate ovens, stoves, grills, microwaves, and fryers. ·         Test foods to determine if they have been cooked sufficiently. ·         Monitor food quality while preparing food. Set-up and break down work station. ·         Serve food in proper portions onto proper receptacles....

Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish. You will be specializing in preparing staff meals. Benefits: Dental insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Johor Bahru: Reliably commute or planning to relocate before starting work (Required)

The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish. You will be specializing in preparing staff meals. Benefits: Dental insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Johor Bahru: Reliably commute or planning to relocate before starting work (Required)

Prepare and cook orders in accordance with portion and quality standards specified in recipes  Control food usage to minimize waste  Advise supervisor of low inventory items; assists in receiving items and taking inventory as required  Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed any local laws regarding health and safety  Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters  Follow all established safety protocols and procedures at all times. Immediately report any unsafe or malfunctioning equipment or any safety incident to the supervisor or manager on duty  May assist by performing dish washing or other kitchen duties as needed  Work as part of a team and communicate with other...

What is the job?   Support the Section Chef by preparing, presenting, storing and serving a selection of dishes. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.        Your day-to-day:  Prepare, cook, serve and store the dishes   Communicate politely and display courtesy to guests and internal customers  Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards  Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information   ...

General ·       Keeps the kitchen area clean. ·       Prepares food according to recipes and plate presentation standards. ·       Knows how to operate equipment belonging to the kitchen area. ·       Maintains all operating items at established par stock level. ·       Maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. ·       Assists with controlling the food cost by following standard portioning and portion control. ·       Ensures a clean kitchen, hygienic work procedures and high safety standards ·       Checks all orders for presentation, correctness before they are picked up. Pastry/Bakery...

The Chef de Cuisine for our signature restaurant ( modern grill concept ) is responsible to assist the Executive Chef/ Executive Sous Chef in supervising his assigned outlet or kitchen department within the culinary operation and on demand in any other area of the culinary operation.  We are seeking culinary professionals with extensive experience in fine dining steakhouses, grill restaurants, and other high-quality establishments. The ideal candidate will be a dedicated, hardworking chef with significant drive and innovation, and international experience. A positive attitude, approachable character, and hands-on approach are essential.

Coordinate the tasks and operations of the Kitchen and Stewarding Departments. Prepare and produce detailed financial reports as required in a timely fashion. Use various financial management to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals. Ensure all operating procedures are adhered to for areas under your supervision. Review and modify operating manuals for areas under your supervision as required. To create and execute menus, specials, promotions, etc. Assist with purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items. Monitor the preparation of, and inspect, dishes to ensure they are expedited according to established standards and procedures. Prepare dishes as required. Conduct cooking demonstrations for Kitchen Employees as...

Main Duties •    Works with the Head Chef to ensure smooth and efficient kitchen operations.     •    Assists the Head Chef with their tasks and takes charge in their absence.     •    Collaborates with the Head Chef to build and develop a well-functioning kitchen team.     •    Assists the Head Chef with ordering items for kitchen operations.     •    Helps staff with monthly inventory of all stored items.     •    Addresses in-house guest requests and inquiries.     •    Manages restaurant and kitchen operations in the absence of the Head Chef.     •    Trains new staff, including Commis and Kitchen Helpers, to maintain high standards.     •    Ensures consistency in food presentation.     •    Oversees the preparation, cooking, and...

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. -  Maintains a clean and neat work area. - Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or...

a)      Duties:   -          Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. -          Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. -          Maintains issued uniform including name badge in good, clean condition, without tears or stains. -          Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. -          Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual....

To implement and maintain the Gardemanger Kitchen policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards. The Gardemanger Chef reports to Executive Sous Chef and Executive Chef and is responsible for ensuring the implementation and maintenance of the Kitchen hygiene and food quality policies especially with regards to the continual improvement process. Ensure proper manning and timely food delivery during events with the assistance of the assistant section chef and chef de partie. Ensure purchases on market list are appropriate in accordance with the events to sustain proper food cost with the assistance of the assistant section chef. Ensure training is being conducted as schedule for all team members with the assistance of the assistant section chef. Ensure proper controls with regards with wastages, labor cost, food production, menus, layout during events and food flows...

Responsible for the planning, organizing, controlling and directing the work of employees in the Banquet & Staff Cafe Kitchen. Manage the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times. Responsible to develop new menus, prepare, test, taste and control new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms. Manage the production of the daily Staff meals as per the hotel’s requirements. Assist the Executive Chef & Executive Sous Chef to manage all departments under his supervision ensuring high standards of food quality and maximizing profitability. Organize inventories and ensure clean, systematic storage of all food items

Ensure all food items are prepared according as per requirement. Maintain cleanliness continually by throwing away trash, wiping down work area, cleaning equipment, and returning utensils. Operate, maintain, and clean deep kitchen equipment according to instructions. Receive and store food according to standards. Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations. You will be provided with:  EPF, SOCSO, EIS Medical Leave Annual Leave Public Holidays Duty Meals Accommodation provided on sharing basis