3 jobs found in Shah Alam

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...

Support the kitchen operations to ensure efficient service delivery. To identify and understand all ingredients used in the kitchen and follow the standards for dish preparation. To use the kitchen utensils with care and to operate and maintain the kitchen equipments. Requirements Have at least 1-2 years working kitchen experience, preferably in Asian dish. High school or equivalent, preferably from a professional culinary school. Excellent attention to detail. Good team player & required to work on shifts.

Prepare and produce pastry items according to assigned tasks and established recipes. Assist in quality control to ensure all pastry products meet hotel standards. Ensure proper use, handling, and maintenance of all kitchen equipment. Maintain cleanliness and organization of the pastry kitchen at all times. Ensure proper storage and labeling of food items in refrigerators and storage areas. Follow a prompt and efficient work pattern to support kitchen operations. Prepare and present food in accordance with required standards and specifications. Monitor and control the quality and replenishment of hot and cold items on buffets. Set up and maintain pastry displays, buffet tables, and hot lines when required. Report any guest complaints or operational issues to the Chef in charge. Carry out additional duties as assigned by the Chef or Supervisor.