22 Kitchen Department jobs

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.

Job description Position Summary: As a Chef De Partie (CDP) you are responsible supporting the Sous Chef/Chef de Cuisine and Executive Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving are as per authorization. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Chef de Partie Duties and Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure highest levels of guest...

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Ensuring proper portion, arrangement, and food garnish for all dishes. Serving food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance. Informing Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period. Preparing all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Following appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Following and ensuring compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. Ensuring the quality of the food...

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. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

Job Description Cook and produce all menu items based on standard recipe provided. Emphasize on taste, portioning and presentation.  Prepare daily meals for staff cafe based on menu established. Raise daily market list for items required for staff cafe and submit to Executive Sous Chef for ordering and purchases. Prepare and replenish mise en place in advance for both a la carte and buffet settings.  Observe and practice the Food Safety Requirement (FSR) at all times, including storage temperature and policies, as well as personal hygiene. Well verse with Halal Certification standards and requirement.  Assist in carrying out monthly inventory.  Meet and provide excellent and warmth service to all guests with a genuine smile, especially while handling live cooking.  Ensure a high satisfaction index from all guests with regards to the product quality and service standards. Requirement   Culinary diploma or...

Job Description: You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.   The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications: Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

People    Assist the daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers      Manage your team and improve their performance through coaching and feedback and create performance and development goals for colleagues - recognize good performance      Drive a great working environment for teams to thrive – connect departments to create sense of one team     Promote teamwork and quality service through daily communication and coordination with other departments.     Guest Experience   Encourage guest feedback to improve guest satisfaction     Answer guest questions about dishes and kitchen services    Help the Food and...

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   ...

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...

·         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....

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.   Willing to help chef in preparing pastry items 

Menu Development and Execution: Collaborate with the Sous Chef or Junior Sous Chef to develop innovative and enticing Halal menus for restaurant dining and banquet events.  Ensure that all dishes are prepared to the highest standards of taste, presentation, and quality.  Execute menu items efficiently during busy service periods, maintaining consistency and timely delivery.   Kitchen Operations Management: Supervise and lead kitchen staff in the absence of senior chefs, ensuring smooth operations and adherence to food safety standards. Organize and prioritize tasks to meet the demands of both restaurant and banquet service. Monitor inventory levels and coordinate with the procurement team to ensure sufficient stock of ingredients and supplies.   Staff Training and Development: Provide guidance and training to junior kitchen staff, fostering their growth and development within the culinary team. Uphold high standards of...

·         To prepare mise-plus ·         To set up buffet breakfast In Coffee House daily basis. ·         To check raw item quality inside chiller and freezer regularly.   ·         To check the quality and quantity all the delivery item from suppliers. ·         To prepare morning breakfast for coffee house on daily basis. ·         To record dry goods inventory in storage ·         To prepare fruits basket when required. ·         To follow food safety and hygiene policies. ·         To check daily stock and inform Junior Sous Chef on...

1) has experienced working in department of Food & Beverage and Kitchen Department 2) 2-3 years experience in banquet and cafe catering 3) Preferable candidates whom staying in Johor Bahru Area 4) Only for MALAYSIAN citizen.

Job Description : According to scheduled duty, takes over full responsibilities for supervision of stewards and cleaners in all areas. Conducts and plans training classes. Maintains operating equipments at par in all outlets and stewarding store. Insures low breakage and proper maintenance of all equipments. Initiates requisitions for cleaning materials and other supplies and presents for approval. Initiates and checks on perpetual cleaning schedules for all F&B Area. Wears company uniform and name badge and ensures all associates are well- groomed and presentable. Ensures proper empty bottle disposal for all outlets. Controls banquet equipment in/out records for outside catering. Familiarizes himself with safety, emergency and first aid procedures. Carries out all reasonable duties as assigned by management. Behaves at all times in a manner which projects the good image of  the company.

Job Description: You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. Qualifications: 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Job Purpose To provide efficient and organized administrative support to the Food & Beverage Department within the hotel, assisting in the smooth coordination of daily operations, purchasing, internal communication and etc. To ensures accurate record-keeping, supports departmental compliance with hotel policies and health regulations, and helps enhance guest satisfaction by enabling the team to focus on delivering high-quality service. Primary duties and responsibilities Prepare and manage daily correspondence, emails, and internal communications for the F&B Department including perform the administration function of the Kitchen ordering process. Coordinate banquet and event details between the kitchen, service team, and sales departments. Ensure menus, signage, and related materials are updated and printed for outlets or events Maintain staff attendance records, leave requests, training and etc for F&B employees. Keep track of hygiene...

Job Purpose To ensure the achievement of guest satisfaction and the operation of revenue by managing the in-house room service and the provision of services that meet the unique needs of guests in the Restaurant. Primary duties and responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Organize and supervise shifts. Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, cutlery and cleaning products. Ensure compliance with sanitation and safety regulations. Manage restaurant’s good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and...

Job Purpose To assist in preparing mise-en-place and food preparation under the direct supervision of the Sous Chef or Chef De Partie. Primary duties and responsibilities Always maintain a high standard of cleanliness and sanitation. Follows all food preparation and cooking methods according to the standard set as per recipe. To maintain good rapport and working relationship with team of staff in the kitchen and other department in the hotel operation. Wear proper cook’s uniform and upkeep his personal hygiene very well on the job at all times. Ensure all policies and procedures to be carried out at all times. To undertake any ad-hoc tasks as may assigned by Superior from time to time. Requirements SPM or certified in culinary related class. Fresh Graduated are welcome. Required competencies Proactiveness Team player spirit Sense of ownership/ responsibility over own work Situational awareness...