8 jobs found in Kuala Lumpur

Cook with Passion. Serve with Excellence. We are looking for a dedicated and talented Demi Chef / Chef de Partie to join our Culinary Team. If you are passionate about food, enjoy working in a fast-paced kitchen, and take pride in delivering quality dishes, we'd love to hear from you. Job Responsibilities Prepare, cook, and present food in accordance with the hotel's recipes, quality standards, and hygiene requirements. Assist in the daily operation of the assigned kitchen section (Hot Kitchen, Cold Kitchen, Pastry, Banquet, or All-Day Dining). Ensure all dishes are prepared and served consistently to the highest quality. Monitor food preparation, portion control, and presentation to maintain established standards. Maintain cleanliness, organisation, and hygiene of the kitchen, equipment, and workstations. Ensure compliance with food safety, HACCP, and hygiene regulations. Monitor stock levels, minimise food wastage, and report shortages to the...

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    Establish and maintain effective employee working...

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...

What is the job?  As the Steward, you will support the Food & Beverage operations by cleaning and maintaining kitchen equipment and the premises whilst maintaining hygienic standards and practices. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures.      Your day-to-day:  During the shift, prepare of kitchen equipment for use  Clean and set tables and place seasonal decorations, candles, and table cloths  Assist in cleaning and opening or closing tasks  Receive and store kitchen goods  Clean and store kitchen equipment  Maintain the cleaning of the premises  Scrap food...

As the Chef De Cuisine, you will assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals for Food and Beverage Division in a manner consistent with the standards            Your day-to-day:  People    Establish and maintain effective employee and inter-departmental working relationships   Assist the Food and Beverage Manager and the Executive Chef in developing training plans, develop training material in accordance with IHG guidelines and implement training plans for the Stewarding employees and other Food and Beverage employees  Conduct daily briefings and other meetings as needed to obtain optimal results   Liaise with...

Main Duties: Financial Responsibilities 1.Assist in minimizing food wastage by following proper portion control and storage procedures. 2.Ensure proper use of kitchen equipment to avoid damage and reduce maintenance costs. Operational Responsibilities Guest Service 1.Support the delivery of high-quality dishes in a timely manner to exceed guest expectations. 2.Maintain a clean and welcoming kitchen environment that reflects positively on the hotel Product 1.Prepare ingredients and assist in cooking under the supervision of senior kitchen staff, following hotel standards. 2.Maintain high standards of food presentation and taste consistency. General 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo shoots when required. Marketing Responsibilities 1.Participate in promotional events or seasonal menu preparations as directed. 2.Assist in food styling or preparation for marketing photo...

a)      Duties:   -          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...

Duties and Responsibilities   a)      Duties:   -          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....