14 Kitchen Department jobs

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. -     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...

Duties: ·         Establishment of annual leave planner and submitted to the Chef Office for approval. ·         To be fully in charge of the section and kitchen overall (production). ·         To co-ordinate in detail all food preparation and production for the Hotel Banquet and Outlet to ensure a total smooth running of the operation. ·         To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef / Executive Sous Chef/ Executive Sous Chef ·         To fully monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turn- over, utilizing leftovers where and if possible....

Description Responsible for food preparation and general kitchen sanitation. Responsible for maintaining a clean cooking and working area. Responsible for plating of salads and desserts. Responsible for cleanliness of work area. Must monitor inventory at all times and report items that need to be reordered. Responsible for receiving incoming food orders and rotating stock. Other duties as assigned. Requirements Prior experience in a similar position. Thorough knowledge of food safety procedures. Excellent organizational, time management, and multitasking abilities. Outstanding interpersonal skills. Capacity to work in a fast-paced environment. Ability to stand for extended periods. Ability to work shifts, over weekends, and on public holidays, as needed. This position is restricted to individuals with the rights to work in Malaysia.

As Junior Sous Chef, you are responsible for daily overall kitchen operation, kitchen management and consistent in ensuring the food quality is at the highest level as set by the standards. This position is instrumental in maintaining a profitable, clean, organized, and harmonious kitchen.  You will :  Assist the Sous Chef / Chef de Cuisine / Executive Sous Chef in performing his duties and acts in his absence. Attends daily F&B Production briefing and / or any meetings if required and / or assigned. Attend NSF / FSMS / ESG meeting if required and / or assigned. Maintains good and open-minded relationships with all the departments within the hotel. Ensure all NSF / FSMS and ESG records are kept up-to-date and in a professional set up as set by the management. Supervise and work allocation to team, according to their knowledge and skill level. Submit new proposals to the Sous Chef / Chef de Cuisine / Executive Sous Chef for discussion prior to food tasting....

Job Descriptions 1) Prepare cold food items of consistent quality following recipe cards, as well as production, portion, presentation standards and set-up station for breakfast, lunch, and/or dinner service. 2) Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. 3) Operate, maintain and properly clean kitchen equipment, including knives and slicer. 4) Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. 5) Work harmoniously and professionally with co-workers and supervisors. Job Requirements...

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...

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    Establish and maintain effective employee working...

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....

Main Duties: Financial Responsibilities 1.Assist in minimizing food wastage by following proper portion control and storage procedures. 2.Ensure proper use of kitchen equipment to avoid damage and reduce maintenance costs. Operational Responsibilities Guest Service 1.Support the delivery of high-quality dishes in a timely manner to exceed guest expectations. 2.Maintain a clean and welcoming kitchen environment that reflects positively on the hotel Product 1.Prepare ingredients and assist in cooking under the supervision of senior kitchen staff, following hotel standards. 2.Maintain high standards of food presentation and taste consistency. General 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo shoots when required. Marketing Responsibilities 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo...

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 ·       Preparation of all kinds of dough. ·       Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. ·       Decorating and apportioning of desserts in buffet presentations. ·       Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and...

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic individuals for the following position: Assistant Cook To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional. To ensure quality of food for all guests.

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic individuals for the following position: Cook To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional.

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic students for internship placement . Departments available: Housekeeping F&B Front Office Kitchen Maintenance Marketing Human Resource Requirements: Students in Hospitality Management, Maintenance, Culinary Arts or equivalent. Good communication skills.  

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for a dynamic and energetic individuals for the following position: Executive Chef Responsible for the day-to-day supervision of the kitchen total operations To teach all employees on the importance of consistency in food preparation and presentation To monitor all costs and recommended/institute measures to control them in accordance with the annual budgets To instil cleanliness, safety and sanitation habits in all staff To ensure that the Department’s operational budget is in line and that all costs are strictly controlled. Supporting the training function in the role of a coach, reinforcing the department standards and facilitates staffs progress in achieving these standards To ensure that the quality of food and service is maintained as per ISO standards Manage inventory and cost control Knowledgeable...