6 kitchen department jobs found in Shah Alam

Responsibilities: Assist in managing and organizing your assigned section to ensure smooth operations. Foster and maintain positive working relationships with all colleagues and departments. Prepare daily mise en place as directed by senior chefs (Chef De Partie, Junior Sous Chef, Sous Chef). Follow instructions from senior chefs consistently. Ensure all items are ready well before service begins. Maintain high standards of food preparation by checking for taste, temperature, and visual appeal. Ensure all dishes meet uniform standards in content, taste, presentation, and portion sizes. Store goods and food items correctly to prevent contamination and minimize spoilage. Maintain an organized, clean, and hygienic work area. Clean and maintain fridges, storage, and working areas, using chemicals according to manufacturer instructions. Leave the work area clean and organized for the incoming shift workers. Report any equipment malfunctions or...

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....

- 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 to the security of guests, employees or...

1. F&B Operations Support: Assist in daily restaurant, bar, and banquet operations. Support in setting up dining areas, buffet stations, and event setups. Ensure high standards of food presentation and service quality. Learn and apply standard operating procedures (SOPs) for F&B service. 2. Customer Service & Guest Relations: Greet and assist guests in a professional and friendly manner. Handle guest inquiries and provide recommendations on menu items. Assist in resolving guest complaints and ensuring a positive dining experience. 3. Inventory & Cost Control: Assist in stock monitoring and inventory management. Learn about supplier coordination and order placements. Support cost control efforts by minimizing waste and ensuring efficient use of resources. 4. Event & Banquet Assistance: Help in coordinating and setting up banquet events and catering services. Work closely with kitchen and...

  1. Escort customers to their tables 2. Present menus to patrons and answer questions about menu items, making recommendations upon request 3. Inform customers of daily specials. 4. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff 5. Take orders from patrons for food or beverages. 6. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required 7. Check with customers to ensure that they are enjoying their meals and take action to correct any problems 8. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning 9. Clean tables and/or counters after patrons have finished dining 10. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine 11. Explain how various menu items are prepared, describing ingredients and cooking methods 12. Prepare tables for meals, including setting up items...

1. Escort customers to their tables 2. Present menus to patrons and answer questions about menu items, making recommendations upon request 3. Inform customers of daily specials. 4. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff 5. Take orders from patrons for food or beverages. 6. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required 7. Check with customers to ensure that they are enjoying their meals and take action to correct any problems 8. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning 9. Clean tables and/or counters after patrons have finished dining 10. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine 11. Explain how various menu items are prepared, describing ingredients and cooking methods 12. Prepare tables for meals, including setting up items such as...