36 Kitchen Department jobs

To implement and maintain the Butchery Kitchen policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards. The Chief Butcher 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.  

Job Descriptions: Will be reporting directly to sous chef. Responsible to prepare inter kitchen transfer, breakfast closing food transfer and daily market list. Control staff rosters, annual leave and overtime records. Ensure the quality of the food items and notify manager immediately if a product does not meet specifications. Follow strict sanitation practices in the kitchen at all times. Check function sheets and see it all food items for banquet and special function are prepared on time and meet quality standard. Responsible prepared mise-en-place for buffet breakfast, lunch and dinner. Responsible for proper storage the vegetable items in walk in chiller. Supervision of halal product according to jakim standard halal certification. To perform any other duties or assignments as and when directed by the management. Areas of Experience: At least 2-3 years working experience in related field. 

Arranges all food items properly in stores. Supervises subordinates. Responsible for proper preparation for all dishes with regards to basic preparations, taste, temperature, garnishing and timing in accordance to the job requirements.

Clean, sanitize and keep all chinaware , glasses, and silver adequately, separated and stocked in the cafeteria line. Maintain the sanitation of all major kitchen equipment, culinary and food and beverage facilities. Clean and sanitize all pots, pans, and kitchen utensils . Utilize and handle cleaning supplies and chemicals in a safe manner.

As Executive Sous Chef, you are responsible for the work performance of one or more subordinates in the back-of-house of guest service for consistently meeting all guests’ needs & wants, according to your assigned area of responsibility in the Food & Beverage Production department that is Starz Kitchen, Pizzeria Kitchen, Banquet Kitchen, Pastry, Cold Kitchen, Stewarding, Rock Royalty and department administrative functions. Assist Director of F&B to direct the procedural and personal dimensions of one or more work processes through these subordinates. An increase in personal efficiency and effectiveness is expected when you work as a team with your subordinates, colleagues and superiors to achieve common goals and targets given.  You will :   Set high personal and professional standards for the departments under your supervision by your own performance Recognize outstanding individual performance and deal with substandard performance fairly,...

The Chief Steward is to directs, controls and coordinates all stewarding activities and ensuring the objectives are met and that the food and beverage operations can function efficiently. Responsibilities Liaises with the Kitchen, Bars, Housekeeping, Engineering and Purchasing to ensure that the operation runs smoothly in areas of joint responsibility. Liaises with chemical suppliers to ensure consistent quality of product and on-going training support. Controls cleanliness of equipment and the hygiene standard of associates and responsible for health and safety regulations. Conducts frequent kitchen and back of house checks ensuring mise-en-place, production procedures, repair and maintenance, associates grooming and manning levels are in order and takes appropriate action where necessary. Monitors and controls the hotel’s operation equipment inventory, schedules and coordinates inventory taking. Requirements At least 3 years proven track...

Prepare daily procedures in accordance with Hatten procedures. Complete Daily Fridge Temperature Chart and Hot Food Cooling Chart at the end of each shift. Maintain food quality and service in accordance with standardised company recipes and procedures. All refrigerated food must be properly identified, covered, dated and chilled as soon as possible. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom. Ensure that food displays are attractive.

Responsible for preparing dishes, managing and coordinating all aspects of Kitchen Department  Responsible for ensuring the smooth operation of all Food & Beverage preparation. Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals. Build market share by developing short and long-term strategies for the Food & Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved. Ensure your division is managed to control costs, increase revenues and meet budget goals. Create menus, specials and promotions. Ensure all dishes have standardised recipes Regularly monitor market performance, penetration, trends, practices and systems in the F&B industry to help project future supply and demand, and identify business...

Provide consistent quality of food/pastry and service to Internal and External customers. Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. When working on a food station or in direct contact with the guests, Hygiene, Smiling and Service Attitude have to be at the top level. Set up stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands.

Control level of stock of food in house and what is needed to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guideline. Provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence. Participate in training associate on menu items including ingredients, preparation methods and unique tastes. Strong organization skills; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership.

Responsibilities and Duties •    Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. •    Ensure consistent great food production, in line with the high-quality standards expected by Leader Chef Hotel Maluri.  •    Perform task within a timely manner. •    Any other suitable task as and when assigned by Chef. •    Follow all company and safety and security policies and procedures. •    Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.   Qualifications and Skills •    Candidate must possess at least Certificate/ Advanced/ Higher Graduated Diploma in Culinary Art or equivalent required. •    Required skill (s): knowledge in Malay, Chinese & India Cuisine....

Requirement - positive work attitude - preferable for Diploma or Degree in related programs / courses - preferable to start from March Job description: - To prepare the daily mis-en-place - To stores and distribute the equipment to designed areas - To assists in quality control of items and set up buffet presentation - To carries out any other reasonable duties and responsibilities as assigned

The Head Chef is the instrumental force in assuring that Rocana Hotel’s food quality and presentation of cuisine is of a very high standard. The Head Chef works with the Food & Beverage Executive and Hotel Manager to set service standards of the various food outlets. His input is highly regarded. The Head Chef is professional in his management style, a trainer, open minded and has good administrative capabilities. Job responsivities: 1.      Directs, controls and co-ordinates the activities of all chefs, commis and kitchen helpers engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2.      Develops attractive menus and creates standard recipe cards with pictures according to the hotel’s policy. 3.      Inspects and monitors storerooms, refrigerators, and freezers daily to ensure no wastage....

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

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...

As Stewarding & Hygiene Manager, you are responsible for daily overall kitchen operation, kitchen management, FSMS, ESG and NSF practices, hygiene, environmental and sustainability management.  This position is instrumental in maintaining a profitable, clean, safe, sustainable, organized, and harmonious food and beverage production department.  You will :      Assist the Executive Sous Chef / Chef de cuisine in F&B (P) daily operations and management. Attends daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meeting and any meetings invited or assigned. Maintains good, open-minded relationships and work closely with all departments within the hotel. Ensure all FSMS / NSF / ESG records are kept up-to-date and in a professional set up. Ensure all hygiene standards are recorded on time and in a professional set up. Monitor, maintain and purchase necessary tools, equipment and hardware required for...

Assisting other chefs. Preparing ingredients by measuring, chopping, seasoning or mixing them. Cooking as a line cook when needed. Overseeing inventory and receiving deliveries. Mitigating food costs by rotating food items. Monitoring stocks and disposing of expired ingredients. Cleaning and disinfecting the kitchen after closing. As an entry-level role, Commis Chef is often a starting point for culinary professionals. There is always a constant stream of instructions coming in from the line cook, sous chef, or head chef. As a result, Commis Chefs need strong communication skills and the ability to quickly prioritise tasks.

Overall scope and purpose of job: To assist the Chief Steward in ensuring the efficient and economic operation of the Stewarding Department in support of all other operating departments, supplying services as required to the entire operation, and overseeing the operating equipment inventory Core Work: Supervises and participates in activities of stewards on his/her shift. Prepare requisitions for materials and supplies, ensure these are properly stored, issued and use. Takes inventories of silverware, chinaware, glassware and flatware. Initiates requisitions as instructed by Chief Steward. Prepare breakages report on his/her shift. Check attendance and appearance of steward personnels. Daily Task: Works closely with outlet Sous Chef in supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Ensures all F&B equipment and other facilities in the Outlet kitchen are...

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.

Support the kitchen operations to ensure efficient service delivery. To identify and understand all ingredients used in the kitchen and follow the standards for dish preparation. To use the kitchen utensils with care and to operate and maintain the kitchen equipments. Requirements Have at least 1-2 years working kitchen experience, preferably in Western dish. High school or equivalent, preferably from a professional culinary school. Excellent attention to detail. Good team player & required to work on shifts.