18 kitchen department jobs found in Kuala Lumpur

RESPONSIBILITIES:   To inform the supervisors of any problems that may arise. To ensure that any orders or decisions taken by the supervisors are strictly followed. To assist supervisors in ensuring that all SOP(s) are properly implemented and carried out efficiently. To undertake any other duties assigned from time to time by supervisors. To report any equipment in repair need. To prepare all foods according to standard recipes to ensure consistency of product to the guest. Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items. To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards. To keep floors dry and clean to avoid accidents. To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills. To keep all refrigeration, equipment, and storage and working areas in...

RESPONSIBILITIES:   1.       To be responsible for the daily requirements of each different sections of the kitchen department as regards to the preparation of all sauces, stocks and soups, for all service outlets of the hotel according to standard recipes. 2.       To read and take immediate action on report relating to kitchen from Chef de Partie. 3.       To liase with all departments to ensure high standard of service to Guests. 4.       To participate in all the food productions areas of the kitchen, mainly in the outlets, in order to maintain THE FACE high standards of quality. 5.       To assist the Chef de Partie in establishing and maintaining effective employee relations. 6.       To inform the Chef de Partie of any complaints or any other problems that may arise....

Responsible in the planning for the smooth operation of all food production (food cost), staffing (labor cost), delivery of food within the allocated time frames, set-up and clearing of buffet theme event, checking on product quality on delivery, tasting on finished products and training of all team members.  

To be responsible in the absent of Master Chef and Chinese banquet Chef for managing Chinese kitchen operation The Chinese Sous Chef reports to the Chinese banquet Chef and Chinese Master Chef and responsible for ensuring that overall operation and production is running smoothly. 1.     Conduct quick and efficient food delivery during events. 2.     Carry out proposal for purchases on market list.

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....

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic individuals for the following position: Cook To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional.

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic individuals for the following position: Assistant Cook To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional. To ensure quality of food for all guests.

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic individuals for the following position: Demi Chef Responsible for preparing and cooking a variety of dishes according to the established recipes and standards. Ensure that all ingredients are of high quality and meet the kitchen's standards for freshness and safety. Assist in tasks such as creating menus, developing new recipes, and planning mise en place (preparation) for service.

Perdana Kuala Lumpur City Centre (PKLCC) , owned by Permodalan Nasional Berhad and managed by Attana Hotels & Resorts Sdn. Bhd., is currently looking for young, dynamic and energetic students for internship placement . Departments available: Housekeeping F&B Front Office Kitchen Maintenance Marketing Human Resource Requirements: Students in Hospitality Management, Maintenance, Culinary Arts or equivalent. Good communication skills.  

Job Title: Chef de Partie Job Type: Full-Time Responsibilities: Culinary Craftsmanship: Oversee and execute the preparation, cooking, and presentation of dishes within your assigned section. Ensure adherence to recipes, quality standards, and consistency. Station Management: Take charge of your culinary domain, keeping it organized, clean, and well-stocked. Manage inventory, order supplies, and maintain equipment in optimal condition. Team Collaboration: Collaborate with the kitchen team to ensure smooth operations and timely service. Provide guidance and support to junior chefs in your section. Quality Assurance: Uphold the highest standards of food quality, taste, and presentation. Conduct regular quality checks and address any issues promptly. Training and Development: Assist in training new kitchen staff, sharing expertise and best practices.

·         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....

- 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...

Pastry Commis/BAKER   Department: Kitchen Reports To: Pastry Chef Job Summary: The Pastry Commis Chef assists the pastry team in preparing a variety of desserts, pastries, and baked goods. This role involves supporting the pastry section, learning and applying baking techniques, and ensuring high standards of quality and presentation. Key Responsibilities: - Food Preparation: Assist in preparing ingredients, baking, and assembling pastries and desserts. - Recipe Execution: Follow recipes and instructions provided by the pastry chef to create high-quality baked goods. - Presentation: Ensure that all pastries and desserts are beautifully presented and meet the restaurant's standards. - Inventory Management: Help manage inventory, order supplies, and ensure proper storage of ingredients. - Cleaning and Maintenance: Maintain cleanliness and hygiene in the pastry section, including cleaning equipment and workstations. - Team Support: Work...

Department: Kitchen Reports To Head Chef/Executive Chef Job Summary: The Sous Chef is responsible for assisting the Head Chef in overseeing the kitchen operations, ensuring the quality and consistency of food preparation, and maintaining a safe and efficient working environment. This role involves supervising kitchen staff, managing inventory, and contributing to menu development.   Key Responsibilities: - Kitchen Supervision: Oversee daily kitchen operations, ensuring that all dishes are prepared to the highest standards. - Food Preparation: Assist in the preparation and presentation of food, ensuring consistency and quality. - Staff Management: Supervise kitchen staff, including line cooks and kitchen assistants, providing guidance and training as needed. - Inventory Management: Manage inventory levels, order supplies, and ensure proper storage and rotation of ingredients. - Menu Development: Collaborate with the Head Chef to develop and...

As a Floor Team Member, you will be responsible for providing excellent customer service during breakfast hours, assisting in maintaining cleanliness throughout the restaurant, and supporting the overall guest experience. You will work alongside the kitchen and other team members to ensure the smooth operation of the breakfast service and help prepare the restaurant for the next day’s service.

  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...

To assist the Food & Beverage Manager to ensure a smooth running distribution of paperwork and reports that are carried out in a professional, discreet, exact and prompt manner in accordance with expected standards.   Main Duties: 1. To welcome and seat diners ,advising each on choice of food and beverage and their order 2. To organize and manage their time team: organizing their work and training new staff members recruited 3. To organize the layout of the dining room to create a warm and welcoming atmosphere 4. To co-ordinate with the kitchen 5. To ensure that customer and the way its serves their meals 6. To ensure that customer are satisfied with the service they receive 7. To promote customer loyalty through the quality of the service receive 8. To ensure health and safety rules are complied according to the hotel standard 9. To manage stock 10. To ensure the continuity of the equipment supplied for his or her use 11. To...

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...