13 kitchen department jobs found in Bukit Mertajam

Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Washes, chops, and cuts fruit, meat, and vegetable items Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie’s supervision Disposes of spoiled items and adheres to sanitation policies

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Create new and exciting desserts to renew our menus and engage the interest of customers Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Guide and motivate pastry assistants and bakers to work more efficiently Identify staffing needs and help recruit and train personnel Maintain a lean and orderly cooking station and adhere to health and safety standards

Preparing, cooking, and presenting high-quality dishes within the specialty section. Assisting the executive chef and sous chef to   define menu   concepts and develop dishes. Helping with the management of health and safety practices. Monitoring supplies and assisting with   recipe costing   and   inventory control . Operate and maintain all department equipment and report any problems.

We require an experienced Chef to join our very busy Italian Restaurant. Candidate needs to have at least 3 years experience working within a western kitchen environment. As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen for breakfast and renowned Italian Restaurant in the heart of Heritage Georgetown. Chef de Partie Duties and Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and...

General ·       Keeps the kitchen area clean. ·       Prepares food according to recipes and plate presentation standards. ·       Knows how to operate equipment belonging to the kitchen area. ·       Maintains all operating items at established par stock level. ·       Maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. ·       Assists with controlling the food cost by following standard portioning and portion control. ·       Ensures a clean kitchen, hygienic work procedures and high safety standards ·       Checks all orders for presentation, correctness before they are picked up. Pastry/Bakery ·       Preparation of all kinds of dough. ·       Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. ·       Decorating and apportioning of desserts in buffet presentations. ·       Prepares all ingredients for baking, measures and...

KEY RESPONSIBILITIES  1.  Support the executive chef,  sous chef, chef de partie as well as other kitchen employees in food production 2.  Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates 3.  Assists  the CDP in the production of different foods for example vegetables, meats and pastries 4.  Assists the head chef in ensuring that food is prepared and served to the client on time 5.  Assists the executive chef in ensuring the health and safety standards are upheld in the kitchen.

Description: - Assists in the operation at peak times and any other times business needs require your hands-on assistance. - Ensures cleanliness of all F&B OE, kitchen areas and equipment. - Controls issuance/storage of all F&B related OE and coordinates inventories. - Ensures implementation of established standards of sanitation and operation of Stewarding related machinery and equipment. - Effectively organizes all clearing/cleaning stations ensuring low breakage, fast clearing and constant supply of clean OE during operation. - Prepares and implements a cleaning schedule of all kitchens, related areas and equipment. - Ensures all garbage is collected, properly separated and collected by outside contractors. - Maintains logbook. Qualifications: - Poses previous related experience preferably. - Remain calm and work well under pressure. - Capable of training and motivating team members. - Able to set priorities and complete tasks in a timely...

Description: - Maintains food cost as budgeted and takes corrective action as necessary. - Ensures fresh and quality food products are bought and used in production. - Ensures a clean kitchen, hygienic work procedures and high safety standards. - Implements work practices that minimize spoilage and wastage. - Ensures the correct implementation of all cost control and portioning policies & procedures. - Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. - Reviews Food and Beverage business forecasts and plans production and staffing accordingly. - Ensures the kitchen operates in accordance with established standards. - During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. - Make sure standard recipes are used, and food is presented according to pictures. - Checks stock for daily storeroom orders and...

1.0 Job Summary R esponsible for providing food and drink to guests. This can involve direct table service or it can involve topping up buffet selections with fresh food, serving guests in the buffet queue or working behind a bar mixing drinks.  2.0 Duties And Responsibilities 2.1 To report for duty punctually wearing the proper uniform and name badges at all time 2.2 To serve food and beverage to guest according to standard set. 2.3 To handle guest enquiries in a courteous and efficient manner 2.4 To provided a courteous and professional service at all time. 2.5 To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation. 2.6 To be stationed in the assigned area of the outlet during service hours unless specifically assigned elsewhere. 2.7 To maintain neatness and cleanliness at assigned station, back area and dining area throughout the day. 2.8 To...

General ·       Handles all telephone calls courteously and efficiently. ·       Knows the food menu/special promotions including preparation times, cooking methods, main ingredient and side dishes. ·       Knows the complete beverage selection including wines, cocktails and daily specials/selling objectives as mentioned in the service briefing. ·       Implements opening and closing duties in accordance with standards. ·       Handles guest complaints in accordance with service recovery guidelines. ·       Liaises with kitchen and bar with regards to special requests.   Outlet Service ·       Sets up outlet and service stations on time before service and according to standards. ·       Keeps service stations clean and complete. ·       Provides service in accordance with service standards. ·       Knows table/seat numbering, takes orders and uses Micros system to input orders. ·       Ensures food &...

To serve food and beverage to guest according to standard set. To handle guest enquiries in a courteous and efficient manner To provided a courteous and professional service at all time. To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation. To be fully responsible for the se-up of the outlet or function room as per the standard and requirement. To coordinate with the kitchen prior to dishing out of food. To check on all the back lanes set-up and cleanliness. To check that after each meal period or function, all outlet or function room area is cleared of equipment. Handling customer complain and referring the issue to Manager to resolving the un-satisfaction complained.

Description: - Serves guests (prepares the restaurant, bar, provides bar, restaurant service, clears away and you may prepare food in the kitchen as well) in the point of sale, in line with the F&B concept (restaurant, meeting room, breakfast, bar or patio). - Provides a high standard of service both in terms of welcome and waiter service. - Performing basic cleaning tasks as needed or directed by supervisor. - Maintaining proper dining experience, delivering items, fulfilling customer needs, offering. - Apply health regulations relating to cleanliness. - Do all other tasks as required by the superior. Qualifications: - High school or equivalent. - Authentic energy and a genuine passion for making guests smile. - Previous experience of working within a hospitality setting ideally within hotel or restaurant operations. - Ability to work under pressure. - Ability to work alone and unsupervised. - Positive attitude. - Desire to learn and grow within the...

As Senior Sales Manager, you are responsible for the performance of one or more subordinates who are in the front­line/back-line of guest service for consistently meeting differing guest' needs & within your assigned area of responsibility in the Sales & Marketing Department in the Hotel that is comprised of the Sales section and sometimes Business Centre. You direct the procedural and personal dimensions of one or more work process through these subordinates. An increase in personal efficiency and effectiveness is expected when you work as a team with your subordinates, colleagues and superior and achieve common goals and targets.  You will: Excellent in problem solving, able to meet deadlines and able to work under pressure. Set higher and professional standards for your department Be informed and keep your superior informed of all matters that may affect your work, the hotel's service or reputation. Always present a clean and tidy appearance in...