6 kitchen department jobs found in Bayan Lepas

Description: - Keeps the kitchen area clean. - Prepares orders 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. - Assists with controlling the food cost by following standard portioning and portion control. - Prepares daily mise-en-place according to established checklists and cover forecasts. - Liaises closely with the pass to ensure all orders for one table go out at the same time. - Checks all orders for presentation, correctness before they are picked up. - Ensures orders are picked up as soon as they are ready. 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 ices cakes...

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...

Job description · Maintains food cost as budgeted and takes corrective action as necessary. · Ensures fresh and quality food products are bought and used in production. · Ensures a clean kitchen, hygienic work procedures and high safety standards. · Implements work practices that minimize spoilage and wastage. · Ensures the correct implementation of all cost control and portioning policies & procedures. · Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. · Reviews Food and Beverage business forecasts and plans production and staffing accordingly. · Ensures the kitchen operates in accordance with established standards. · During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. · Make sure standard recipes are...

Responsibilities: Ensure food costs are kept in-line and Business Plan objectives are achieved.  Provide consistent quality food and service to Internal and External customers. Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily. Ensures positive guest and colleague interactions, maintaining professional and positive working relationships. Ensures that all employees are up to date with the availability of seasonal and new products on the market. Tastes and monitors products served throughout the operation, providing feedback where appropriate. Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees. Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and...

Key Responsibilities Assist the Executive Chef in managing daily kitchen operations. Ensure consistent food quality, presentation, and service standards. Supervise and mentor kitchen team members during shifts. Oversee buffet, breakfast, lunch, dinner, and à la carte operations. Maintain strict compliance with food safety, hygiene, and HACCP standards. Monitor food costs, inventory levels, and minimize wastage. Support menu planning, promotions, and new menu development. Ensure timely food production while maintaining high culinary standards. Requirements Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred. Minimum 3-5 years of culinary experience in a hotel or upscale restaurant environment. At least 1-2 years of experience in a Sous Chef, Junior Sous Chef, or similar supervisory role. Experience in buffet and all-day dining operations is highly preferred. Strong leadership, communication, and team...

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...