9 jobs found

Job Summary The Chief Steward is responsible for managing the stewarding department , ensuring cleanliness, hygiene, and efficient operation of all kitchen and food service areas. This role oversees dishwashing operations, kitchen sanitation, and stewarding staff while ensuring compliance with hygiene standards (including Halal and food safety requirements). Key Responsibilities 1. Stewarding Operations Management Oversee daily stewarding operations (dishwashing, cleaning, waste disposal). Ensure all kitchen equipment, utensils, and areas are clean and sanitized. Maintain smooth workflow between kitchen and stewarding team. 2. Hygiene & Sanitation Control Ensure compliance with food safety and hygiene standards (HACCP & Halal). Maintain cleanliness of: Kitchen floors, walls, and drains Cold rooms, storage areas, and waste zones Implement pest control and cleanliness...

Job Summary The Halal Executive is responsible for ensuring that all operations, products, and services comply with Halal standards set by Jabatan Kemajuan Islam Malaysia (JAKIM) and other relevant authorities. This role involves managing Halal certification, audits, documentation, and staff awareness to maintain continuous compliance. Key Responsibilities 1. Halal Compliance Management Ensure all processes comply with Halal requirements (ingredients, handling, storage, preparation). Monitor daily operations to ensure no cross-contamination with non-Halal items. Act as the internal Halal compliance officer. 2. Halal Certification & Renewal Manage application, renewal, and documentation for Halal certification. Liaise with JAKIM or State Religious Departments (JAIN). Ensure timely renewal and avoid certification lapse. 3. Documentation & Record Keeping Maintain Halal files,...

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.

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.

1.     Prepare food based on banquet event order for the day. 2.     Delegate and supervise all mise-en place preparations for the day. 3.     Conduct cleaning of the kitchen chillers and freezers as per the schedule. 4.     Conduct training for subordinates to work independently. 5.     Conduct clearing for all functions based on banquet event order for the day. 6.     Initiate smooth and effective manning of the kitchen operations with the assistant section chef. 7.     Record daily attendance of all team members. 8.     Stand in for assistant section chef in his absence. 9.     Ensure all cooked food which is not exposed is properly stored according to HACCP requirements. 10.  Ensure each dish that is served is properly garnished and displayed. 11.  Conduct set-ups and clearing out after events based on the function sheet.

- 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...

Key Responsibilities: Oversee daily operations of the restaurant, ensuring smooth service and high customer satisfaction. Plan and manage staff schedules, ensuring adequate coverage during peak hours. Train, supervise, and motivate staff to deliver excellent service and maintain a positive work environment. Monitor inventory levels, including meat, ingredients, and supplies, and place orders as needed. Ensure compliance with health, safety, and food hygiene standards at all times. Handle customer complaints and feedback professionally, resolving issues promptly. Collaborate and assist kitchen team to maintain food quality and consistency. Have a thorough knowledge and understanding of all food and beverage outlets and cross sell whenever necessary. Support marketing initiatives and organize special events or promotions to attract customers. Portraying professional image and to maintain friendly attitude in serving customer Maintain a clean,...

We are seeking a hardworking and motivated Chef/Kitchen Helper to join our dynamic kitchen team! You will play a vital role in supporting our chefs, maintaining a clean kitchen environment, and ensuring that high-quality food is prepared and served to our customers.  Responsibilities:  Assist in food preparation, including washing, peeling, chopping, and portioning ingredients.  Support the chef in cooking and plating dishes according to recipes and presentation standards.  Maintain cleanliness and hygiene in the kitchen by washing utensils, equipment, and workstations.  Monitor stock levels and notify the chef about inventory shortages or expired items.  Dispose of kitchen waste safely and efficiently.  Adhere to health, safety, and hygiene regulations.  What we require from...

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...