11 kitchen department jobs found in Gambang

1.      Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2.      Develops attractive menus and creates standard recipe cards with pictures according to the hotel’s policy. 3.      Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.      Control costs by minimizing spoilage, utilizing food surpluses and portion controls. 5.      Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.      Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.      Ensures that all food is prepared and served...

Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.  2.    Develops attractive menus and creates standard recipe cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Collaborate with the Executive Chef to design and develop a diverse and innovative plant-based menu. Research new ingredients, experimenting with recipes, and ensuring that the menu caters to a wide range of dietary preferences Oversee the preparation and cooking of plant-based dishes to maintain consistent quality and presentation.  Responsible for executing complex recipes and ensuring that all dishes are prepared to the highest standards. Source fresh and high-quality plant-based ingredients, focusing on locally-sourced and sustainable options whenever possible.  Work closely with suppliers and farmers to ensure the availability of the best produce. Assist the Executive Chef in managing the day-to-day operations of the kitchen. This includes organizing work schedules, assigning tasks to kitchen staff, and ensuring a smooth workflow during busy service hours. Provide guidance and mentorship to junior kitchen staff, including line cooks and prep cooks, ensuring they...

Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.  2.    Develops attractive menus and creates standard recipe cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Operating and managing all day to day operations of the  pastry section of the kitchen Prepare a wide variety of goods such as cakes, cookies, bread and etc Able to create and develops new ideas and recipes for pastries, baking cakes and etc Developing new recipes for seasonal menus Decorating pastries & dessert to ensure beautiful & tasteful presentation Supervise and coordinate all pastry & dessert preparation and presentations

Assisting Chinese Chef in preparing and creating recipes of chinese dishes. Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients. Maintaining the cleanliness of the food preparation area. Ensure consistency in food quality, presentation and standards. Preparing & Cooking Food.

  Expertise in preparing Chinese dishes. Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients. Maintaining the cleanliness of the food preparation area. Ensure consistency in food quality, presentation and standards. Preparing & Cooking Food.

Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.  2.    Develops attractive menus and creates standard recipe cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Key Responsibilities: 1.      Operational Management: ·        Develop and implement strategies to achieve the resort's food and beverage goals, including                     revenue targets, guest satisfaction, and cost controls. ·        Monitor and manage all food and beverage outlets, including restaurants, bars, lounges, banquets,           room service, and catering. ·        Ensure compliance with health and safety regulations, as well as food and beverage quality                       standards. ·        Oversee inventory management, including ordering, stock control, and minimizing waste.   2.      Menu Planning and Development: ·        Collaborate with kitchen teams to create innovative menus that meet guest preferences and                     market trends. ·        Monitor menu performance, guest feedback, and sales data to make informed decisions on menu           adjustments and updates. ·        Work closely...

Key Responsibilities: 1.      Operational Management: ·        Develop and implement strategies to achieve the resort's food and beverage goals, including                     revenue targets, guest satisfaction, and cost controls. ·        Monitor and manage all food and beverage outlets, including restaurants, bars, lounges, banquets,           room service, and catering. ·        Ensure compliance with health and safety regulations, as well as food and beverage quality                       standards. ·        Oversee inventory management, including ordering, stock control, and minimizing waste.   2.      Menu Planning and Development: ·        Collaborate with kitchen teams to create innovative menus that meet guest preferences and                     market trends. ·        Monitor menu performance, guest feedback, and sales data to make informed decisions on menu           adjustments and updates. ·        Work closely...

Key Responsibilities: 1.      Operational Management: ·        Develop and implement strategies to achieve the resort's food and beverage goals, including                     revenue targets, guest satisfaction, and cost controls. ·        Monitor and manage all food and beverage outlets, including restaurants, bars, lounges, banquets,           room service, and catering. ·        Ensure compliance with health and safety regulations, as well as food and beverage quality                       standards. ·        Oversee inventory management, including ordering, stock control, and minimizing waste.   2.      Menu Planning and Development: ·        Collaborate with kitchen teams to create innovative menus that meet guest preferences and                     market trends. ·        Monitor menu performance, guest feedback, and sales data to make informed decisions on menu           adjustments and updates. ·        Work closely...