11 chef de partie jobs found in Kajang

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: ·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. ·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. ·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. ·         Work seamlessly with recipes, standards and plating guides. ·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. ·         Maintain all HACCP aspects within the hotel operation. ·         Use all equipment, tools and machines appropriately. ·         Work for off-site events when tasked. ·         Complete tasks and jobs outside of the kitchen...

Plan and execute menus in collaboration with other colleagues. Ensure adequacy of supplies at all times. Place orders in a timely manner. Manage ingredients that should be frequently available on a daily basis. Follow the directions of the executive and sous chef

Experienced in Banquet Kitchen cooking Speciality in Malay and traditional dishes.

JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items...

The CDP reports to Assistant Section Chef and Section Chef. To assist both chefs in all aspects of the kitchen.

Assist Executive Chef and Sous Chef with kitchen operations as necessary. Help Sous Chef to research and test new food products in conjunction with Company initiatives. Perform all duties of kitchen associates as required. Recognize superior quality products, presentations and flavor. Maintain food preparation handling and correct storage standards. Enforce the Le Meridien food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Train, coach, and counsel associates in order to reach a satisfactory level of productivity. Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

1.      To ensure the cleanliness and tidiness of its own outlets 2.      To coordinate well with his subordinate 3.      To check the quality of the food before sending it out 4.      Will be responsible for all good items being issued from the Kitchen 5.      To perform and upgrade the standard of food presentation 6.      To be able to train and supervise the staff 7.      To be responsible for the kitchen utensil and equipments 8.      Preparation of perishables and storage 9.      To follow up on unchecked goods delivery 10.  To check chiller and freezers so as to maintain proper storing of food (cooked and uncooked products) 11.  To record wastages

At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre,  Traders Hotel  by Shangri-La is looking for an  Sous Chef/ Chef De Cuisine (Specialty Grill) .   As  Sous Chef/ Chef De Cuisine (Specialty Grill) we rely on you: Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

    At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre, Traders Hotel by Shangri-La is looking for an Pastry Sous Chef .   As Pastry Sous Chef  we rely on you:  Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

Responsible for assigning work, ensuring the completion of daily tasks in Culinary operations according to standard and supervising team member performance to achieve and exceed customer satisfaction. Areas of responsibility: Meets with chef de partie to review assignments, anticipate business levels, changes and other information pertinent to job performance. Ensure daily production and prep work of kitchen staff.  Ensures that all assignments are completed Anticipates and communicates any assistance needed including staff shortages during busy periods to supervisor to ensure optimum service to guests. Communicates additions or changes to the assignments as they arise throughout the shift. Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs. Preparing and presenting menu items. Ensures that all work stations have required tools, equipment and supplies. Ensures that all food storage, preparation, and...

Manage, organize and ensure the smooth running of your particular section. Maintain a good working relationship with all colleagues and other departments. Prepare daily mise en place, according to work lists or verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef. Follow instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef at all times. Ensures that all acquired items are ready to go, well before service. Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal. Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to. Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage. Maintain an organized, clean and hygienic work area. Ensure that fridges, storage and working areas are cleaned and...