11 kitchen department jobs found in Shah Alam

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....

  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...

- 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...

Responsible for assisting Senior Chef's in food preparation , cooking and maintaining kitchen standards. Help with receiving and storing kitchensupplies and ingredients. Overall support kitchen teams.   Basic knowledge of food preparation and kitchen operations.

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...

  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...

CHEF DE PARTIE IS RESPONSIBLE FOR MANAGING A SPECIFIC SECTION OF THE KITCHENAND ENSURING THE PREPARATION OF THE HIGH QUALITY DISHES, THE ROLE INCLUDES SUPERVISINGJUNIOR KITCHEN STAFF AND MAINTAINING HYGIENE STANDARDS AND SUPPORTING SMOOTH KITCHEN OPERATIONS. ENSURE COMPLIANCE WITH FOOD SAFETY , HYGIENE AND SANITATION REGULATIONS   STRONG KNOWLEDGE OF COOKING TECHNIQUES  3 TO 6 YRS OF KITCHEN EXPERIENCE. SHIFT BASED WORKING INCLUDING WEEKENDS AND PUBLIC HOLIDAY

DEMI CHEF SUPPORTS THE CHEF ON DUTY IN AMANGING A KITCHEN SECTION AND ASSISTING WITH FOOD PREPARATION , COOKING, QUALITY CONTROL AND SUPERVISING JUNIOR STAFF WHILE MAINTAINING HYGIENEAND SAFETY STANDARDS PREPARE AND COOK MENU ITEMS AS PER RECIPIES AND STANDARDS SUPPORT SMOOTH SERVICE DURING PEAK HOURS. KNOWLEDGE OF COOKING TECHNIQUES ABILITY TO WORK UNDER PRESSURE AND SHIFTS.  

RESPONSIBLE FOR PREPARING AUTHENTIC NYONYA CUISINE AND MAINTAINING TARDITIOANL FLAVORS AND PRESENTATION AND QUALITY STANDARDS. THE ROLE INVOLVE  MENU EXECUTION INGREDIENT PREPARATION, SPICE BLENDING AND ENSURING CONSISTENCY WHILE FOLLOWING HYGIENE AND SAFETY STANDARDS OVERSEE MISE EN PLACE AND DAILY KITCHEN PREPARATION FOR NYONYA KITCHEN ASSIST IN MENU PLANNING AND SEASONAL SPECIALS STRONG KNOWLEDGE OF TRADITIONAL INGREDIENTS , SPICES AND COOKING METHODS. 4 TO 8 YEARS OF EXPERIENCE IN NYONYA CUISINE SHIFT BASED WORK INCLUDING WEEKENDS AND PUBLIC HOLIDAYS

Specification - specialise in Japanese cuisine/sushi and all related japanese food ·    Responsible self-starter, capable of handling multi-faceted projects and of working under pressure. ·    Excellent communication and guest relations’ skills, a proactive problem solver. ·    Creative with international culinary focus and flair. Attention to detail. Passionate. ·    Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.  ·    Equips and motivates employees to achieve predetermined goals, installing and maintaining appropriate empowerment Programmes.  ·    Personable and pleasant to deal with. Reliable and approachable. ·    Positive “can do” attitude and flexible approach – manages with humility. ·    High degree of integrity. Strong...

Main Duties and Responsibilities: Operational  ·          Ensure that all aspects of Outlet/Restaurant is managed efficiently according to the established concept ·          Monitor service and food and beverage standards in Outlet/Restaurant. Work with the Executive Sous-chef and respective Outlet’s Chef de Cuisine/s to take corrective action where necessary ·          Conduct frequent and thorough inspections together with the Executive Sous Chef , of the Food and Beverage Operation ·          Frequently verify that only fresh products are used in Food and Beverage preparation ·          Frequently taste Food and Beverage in the Cafe cuisine and be demanding and critical when it comes to...