7 kitchen department jobs found in Batu Ferringhi

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 operational excellence, 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 or F&B briefings/Catering and any meetings if invited or assigned. Attend NSF/FSMS/ESG meeting if required and / or assigned. Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel. Ensure all NSF/FSMS and ESG records are kept on time and in a professional set up as set by the management. Supervise and allocate work to team, according to their knowledge and skill level. Submit new proposals to the Chef de Cuisine /...

Position Overview The Commis II is responsible for assisting in the preparation, cooking, and presentation of food items in accordance with hotel standards. This role supports the Chef de Partie and Sous Chef in daily kitchen operations, ensuring consistency, quality, and hygiene across all dishes. Key Responsibilities Prepare ingredients and mise-en-place for assigned sections. Cook and present dishes according to recipes and hotel standards. Assist in buffet setup, à la carte service, and banquet operations. Maintain cleanliness and organization of workstations and kitchen equipment. Ensure compliance with food safety, hygiene, and sanitation standards. Monitor stock levels, follow FIFO procedures, and assist in requisitioning supplies. Support senior chefs in menu planning and special events. Perform other duties as assigned by Chef de Partie or Sous Chef. Qualifications Diploma/Certificate in Culinary Arts or equivalent. Minimum 1–2 years...

Position Overview The Kitchen Administrator is responsible for managing the administrative and operational functions of the hotel kitchen. This role ensures smooth coordination between culinary staff, procurement, inventory, and compliance requirements. Candidates appointed as Halal Executive will receive an additional RM300 monthly allowance. Key Responsibilities Manage kitchen documentation, including purchase orders, invoices, and stock records. Coordinate with suppliers for timely delivery of food and beverage items. Monitor inventory levels, implement FIFO procedures, and maintain accurate stock reports. Support the Executive Chef and Sous Chef in scheduling. Maintain and manage kitchen team leave records, ensuring proper documentation and approvals. Ensure compliance with food safety, hygiene, and Halal certification standards. Liaise with internal departments (F&B, Finance, HR) for operational requirements. Prepare regular reports on kitchen...

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...

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,...

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...