3 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...

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....