100 Kitchen Department jobs

·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. ·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. ·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. ·         Work seamlessly with recipes, standards and plating guides. ·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. ·         Maintain all HACCP aspects within the hotel operation. ·         Use all equipment, tools and machines appropriately. ·         Work for off-site events when tasked. ·         Complete tasks and jobs outside of the kitchen area when requested. ·         Assist in inventory taking. ·         Knowledgeable of hotel’s...

As a kitchen ambassador, you need to follow training standards of the kitchen to prepare high quality food taste and food presentation. You are to ensure an efficient and smooth food service at all times. Your main tasks are: Full ownership of food preparation and food production areas in order to deliver consistent food quality Preparation, set-up, service, clean up and restocking of the appropriate prep areas of food Upkeep of public food & beverage areas, responsible to replenish vitrines, breakfast and when applicable Full ownership of cleanliness of kitchen area Following daily, weekly and monthly cleaning schedule to ensure longevity of kitchen operating equipment and utensils Ensure food safety according to trained food handling methods Stock take and stock control based on pre-set PAR levels Adherence to health and safety systems and processes to maintain a safe working environment within the kitchen To prepare staff meal...

KEY RESPONSIBILITIES  Ensure consistent and smooth running of food production Ensure effective stock purchase, its receipt and storage Ensure that working areas are always kept clean Assist other kitchen staff as need arises Supervise performance of kitchen staff to ensure proper activity Perform other administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety Work towards exceeding customer’s expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit regularly Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and...

KEY RESPONSIBILITIES  1.  A Chef de Partie is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence. 2.  Responsible for all culinary dishes that are prepared in their station. 3.  Chef de Partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. 4.  Must also be very organized and comfortable working in a high pressure environment. 5.  Able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef. 6.  A Chef de Partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. 7.  Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes: enforcing strict...

KEY RESPONSIBILITIES  1.  A Demi Chef is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level 2.  Important job in any kitchen that comes with a lot of independent. 3.  Must show his worth in order to be promoted to another high level. 4.  Responsible for all culinary dishes that are prepared in their station. 5.  Very knowledgeable, as well as culinary function in general. 6.  This role must also be very organized and comfortable working in a high pressure environment. 7.  Must able to give orders within their section as well as reliably carry out orders hand down to them by the sous chef and head chef.

KEY RESPONSIBILITIES  1.  Support the executive chef,  sous chef, chef de partie as well as other kitchen employees in food production 2.  Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates 3.  Assists  the CDP in the production of different foods for example vegetables, meats and pastries 4.  Assists the head chef in ensuring that food is prepared and served to the client on time 5.  Assists the executive chef in ensuring the health and safety standards are upheld in the kitchen.

Key Responsibilities  Providing support to the steward team during events by providing logistical assistance, such as setting up equipment or cleaning up garbage Ensuring that safety protocols are followed by staff members at all times Conducting the hiring process for new stewards, including reviewing applications and interviewing candidates Maintaining a safe environment for event attendees by enforcing policies regarding alcohol consumption, smoking, use of mobile phones, and other rules Developing and implementing training programs for new stewards to ensure that they are able to perform their duties effectively Supervising event staff, including monitoring their performance and providing feedback where necessary

Under the general guidance and supervision of the Executive Chef and within limits of established Eastin Hotel Penang policies, assist in overseeing and directing all aspects of the kitchen operation.

Supervise and coordinate the assigned outlet/s engaged in the preparation and cooking of all food items. Plan menus, considering availability of raw food and ingredients, availability of skilled manpower in the preparation of new menu, style and standard of presentation of Hotel Control and check the quality of perishables when received, stock available at store to ensure both quality and availability Check daily function sheets to ensure all requested items for Banquet and special functions are prepared on time and meet the standard of guests expectation Supervise the kitchen staff and coordinate their assignments and arrangement of their working schedule in such a way to economize timely food production Estimate current requirements of Hotel for food consumption, based on event orders, daily menus, weekly promotions and forecast…etc Make requisitions for groceries, perishable according to par stock or reorder level, event orders, daily menus, weekly...

Requirements: 1. Possessed Certificate/Diploma in Food and Beverage/Hospitality Management. 2. At least 3 years kitchen experience at supervisor level. 3. Willing to work long hours. 4. Displays initiative, creatives, motivator and self-starter. 5. Flexible and adaptable to different working locations.

JSK BORNEO REEF IS THE LARGEST REEF ACTIVITY PONTOON IN SOUTH EAST ASIA. The Pontoon caters for, amongst other activities, underwater observatory tunnel, kayaking, snorkeling, water theme park, sea walking, boat transfer, F&B, and other Pontoon-centered activities. We are currently looking for experienced and dedicated individuals to join our team. Kindly visit us at www.jskborneoreef.my to find out more. Prior cruise ship, theme park operations & / or hospitality experience an added advantage. Responsibilities:- • Reports directly to the Operation Manager. • Responsible for pontoon guest service s operations which include, but not limited to, customer service , reception (check-in & out), food & beverage coordination, housekeeping, vending machine management, boat transfer, and general admin. Qualifications:- • Candidate must possess at least certificate, Diploma or Degree in Hospitality Management or equivalent. • Must...

Responsibilities:- - Reports directly to the General Manager . - Responsible for pontoon floor operation s which include, but are not limited to, customer service, crowd control, reception (check-in & out), food & beverage coordination, housekeeping, souvenir shop / vending machine management, general admin & security services. **Candidates with prior Front Office & Housekeeping supervisory/ manager ial exposure ideal. Qualifications:- - Candidate must possess at least a Certificate / Diploma or Degree in Hospitality Management or equivalent. - Must be able to communicate (read and write) in Mandarin and English. The target market would include China, Taiwan, Hong Kong Tour GITs, FITs, and locals. - At least 5 years of exposure in the hospitality/rooms division - FO / HK-related field. - ISO and IT literate.

Responsibilities:- • Developing unique and cuisine-appropriate menus. • Collaborating with the F&B Manager to set item prices. • Staying current on developing trends in the restaurant industry. • Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. • Monitoring inventory and purchasing supplies and food from approved vendors. • Hiring, training and supervising kitchen staff. • Assisting and directing kitchen staff in meal preparation, creation, plating and delivery. • Identifying and introducing new culinary techniques. • Preparing meals and completing prep support as needed. Qualifications:- • Candidate must possess at least a Diploma or Degree in Culinary or equivalent. • Must be able to communicate in BM, English, and Mandarin. The target market would include locals, China, Taiwan, Hong Kong Tour GITs and FITs. • At least 5 years of exposure in the related field.

Job Responsibilities:- • Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients. • Assisting kitchen staff to unload food supplies from delivery trucks. • Properly washing and drying all dishes, utensils, cooking instruments and cutting boards. • Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places. • Packing take-out orders as needed. • Removing garbage, replacing garbage bags, and washing garbage cans. • Mopping and sweeping the kitchen areas as required. • Storing ingredients and food items according to food safety standards. Qualifications:- • Candidate must possess at least a SPM or Diploma in Hospitality Management or equivalent. • Must be able to communicate in BM and English. • At least 2 years of exposure in the related field.

Works in the designated station as set by Executive Chef and/or Sous Chef. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Monitoring stocks and disposing of expired ingredients. Preparing basic salads and sauces for meals, as directed by the chef.

Plan, prepare, cook and present dishes within company guidelines. Arranges all food items properly in stores. Performs all other tasks assigned by Head Chef Cleaning, tidying and maintaining the kitchen and tools. Assisting in all activities in the kitchen.

- Expert in Indian Cuisine. - Provide the highest and most efficient level of hospitality service to the hotel guests. - To keep maintain clear communication between the Kitchen and all other Departments. - The preparation and presentation of the food / meal ensuring it is adequately stocked and well presented for the duration of the services. - The preparation and presentation of the menu's ensuring that all items area reasonably stocked and available. - To maintain and improve standard of service and operating standards, ensuring maximum guests satisfaction. - To approach, maintain and improve standard of product, introducing more variety of menus. - Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team building.

To do washing all the soil dishes in dishwashing area. Responsible for supplying clean plates for operational use. Responsible in maintaining the dish machine and pot washing machine in clean and polished condition. Responsible in clearing all waste items from the kitchen area. Assist floor steward in doing inventory, pick-up stock and re-arranging chinaware. Responsible for cleaning kitchen and stewarding equipment. Responsible to do weekly outlet cleaning as per schedule by superior. Responsible to do soaking item as per schedule by superior. Report to superior on breakages and incident that took place in the kitchen. Report to superior in the event any machine breakdown or faulty for rectification works. Carry out daily assignment that is required during operation hours. To indicate any breakages in the breakages book if there is any breakages occur in the outlet. Carries out ad hoc job related assignments and / or tasks as delegated...

Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence; training and guidance of trainees and attendants. Perform all duties of kitchen associates as required. Recognize superior quality products, presentations and flavor. Maintain food preparation handling and correct storage standards. Maintain purchasing, receiving and food storage standards. Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

Supervises performance of stewarding staff Ensures that the necessary supply for all venues and production areas with clean, correct, and timely mise-en-place is provided. Responsible for minimizing cost in breakage, loss and excessive chemical usage and appropriate staff levels in his area Works according to the hygiene and sanitation list and takes corrective action required