24 kitchen department jobs found in Kuala Lumpur

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

Specialise in Malay Cuisine and Ramadhan Speciality. To ensure that the Outlet Restaurant produces consistently high quality food items according to current menus and cards and sets standards. Maintains profitable food production level according to forecast. Participates in training and development of employees Maintains set standards of hygiene in food production area. Maintains all operating fixed equipment. Recommends promotions and special awards. Performance appraisal of associates. Controls associate levels according to manning guide. Controls associates rosters, vacation and attendance records. Attends meetings as requested. Ensures he is present during the peak hours of service at service passes, and makes rounds of all production areas. Maintains all operating equipment at par and prepares forecast. Initiates food requisitions. Liaises  closely  with  the  Executive  Sous  Chef  on  new  methods  of  food presentation and recipes. Initiate...

Responsibilities •    Prepares the equipment and utensils list set up requisition needed for a la carte, buffet, station set up items and collects them for the general equipment store. •    Prepare chemical and cleaning supply list needed submit to supervisor to issue requisition.  •    Performs other duties as assigned. •    Clears and maintains the equipment and ensures that the working area is clean, neat all time. •    Performs all any other duties that may be required by his supervisor/Jr. supervisor. •    To inform the supervisor any breakages and lost incident. •    Ensure that kitchen is left in clean and orderly condition at the end of each service. •    Keep a close watch over all materials used by eliminating waste and spoilage. •    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware  •    Make sure that all chinaware, glassware and hollowware dishes are well cleaned and polished by...

Responsibilities •    Set up his station and ensures there is sufficient mise-en-place, taking into consideration the volume of business expected. •    Has mise en place ready for allocated areas. •    Clears and maintains the equipments and ensures that the working area is clean all time. •    Performs any other duties that may be required by his supervisor.  •    Observes and tests all food being prepare for visual appeal, taste and temperature. •    Ensure that kitchen are left in clean and orderly condition at the end of each service •    Keep a close watch over all materials used by eliminating waste and spoilage. •    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware  •    Make sure that all dishes prepared are uniform and that establish portions and recipes are as per Chef Request. •    Checks maintenance of all equipment located in the area and report to his supervisor if any deterioration...

To perform various kitchen duties, such as assisting chef in food preparation Responsible for the daily mise-en-place and any duties assigned. Ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a chef. Experience providing excellent customer service in a fast-paced environment. To perform any other duties and responsibilities as directed by the Management

Assists in keeping a restaurant,  kitchen, or lounge clean and sanitary, Cleaned all pots, pans and kitchen equipment according to the proper and safety procedures set up by the steward department. Properly handle the dishwashing machine, including turning on and off, de-liming, changing water and adding chemicals. Load and unload dishware and flatware from the dishwashing machine and store them safely and properly in designated areas. Utilize proper cleaning chemical for specific equipment / task as per chemical usage policy and procedures. Perform other tasks or projects as assigned by hotel management.

Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence Follow and ensure compliance with recipes, cooking procedures and record maintenance Ensure food is tasty, well presented, fresh, correct portioned and safe.

The Outlet Chef would be the Chef In charge of the All Day Dining / Coffee House, managing a team of Chefs to deliver a consistent quality of food and service to Internal and External customers.  The Outlet Chef would be enforcing all Le Meridien Hotels Standards of excellence,  guiding and training the team and ensuring compliance to all Marriot’s Global Food Safety Audit.   To ensure that guests are always receiving an exceptional dining experience representing true value for money. Ensuring food cost and payroll cost is maintained, and ensuring profitability of the Outlet.

To have knowledge of all menu items, daily features and promotions Preparation of ingredients and dishes Reports any non-available item to Section Head, and proposes an alternative if the item can not be prepared within an acceptable time frame Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly Reports any injury and accidents to his supervisor or kitchen management Must be familiar with HACCP standards and food hygiene regulations Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures Communicate in a timely manner with the Sous Chefs any food items that need to be ordered

Preparing specific food items and meal components at your station. Following directions provided by the head chef. Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Stocktaking and ordering supplies for your station. Prepared paper work , food costing. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required.

Job Responsibilities Clean and prepares all basic food items mise en place for both a la carte and buffet. Helps to prepare orders according to the standards procedures. Picked up food requisition from the store and well arrange all the items according to the FIFO (first in first out) system. Cleaning and tidy up the walk-in chiller for fresh items. Adheres strictly to the cleanliness of the kitchen area as well as equipment and machines. Maintain proper personal appearance. Adheres strictly to the standards recipes for the various dishes and avoid the wastage. Checking and refilling the buffet items. To cut and clear food items from the buffet. Pay attention to the safety, security and energy saving rules. To avoid wastage of food items. Any other duties that may assigned from time to time or as when required. Job Requirements Candidate must possess at least Diploma/Advanced/Higher/Professional Certificate/Graduate Diploma in Culinary Arts/Hotel...

Job Responsibilities Plan and execute menus in collaboration with other colleagues. Place orders in a timely manner. Preparing, cooking food, supervising junior chefs and making order lists on the section.          Manage ingredients that should be frequently available on a daily basis. Give attention productivity of the kitchen such as speed and food quality. Ensure adherence to all relevant health, safety and hygiene standards. Collaborate with other colleagues and seniors. Monitor the supply of food items and review wastage for appropriate adjustment in future preparation. Check the store requisitions prepared by team. Ensure that the received products meet the predetermined quality and purchasing specifications. Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times. Ensure the proper handling and storage of food so as to keep spoilage to a minimum. Research new menu items. Ensure...

Job Responsibilities Responsible to enforce the highest possible cleanliness and hygiene standards in all food processing equipment and operating equipment. Supervise the sanitation, cleanliness, hygiene and inventory. To ensure water temperature and chemical levels are appropriate for cleaning process and documented. Assist Executive chef for various tasks as needed. Enforce a proper cleaning routine for equipment and servicing. Provide the required equipment to set up the buffet/dome with kitchen. Maintain proper records of equipment and replenish of shortages. Ad hoc projects or other as assigned. Ensures garbage are disposed of properly and ensuring that paper towel dispensers and soap dispenser are filled daily. Job Requirements Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage/Tourism/Hotel Management or equivalent. At least 10 Year(s) of working experience in hospitality industries are required for...

Requirement High school diploma Associate’s degree, diploma, or certification in culinary arts is advantageous A food handler's license The ability to work under pressure Responsibilities Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers Performing basic cleaning duties and ensuring that workstations are properly sanitized

1.      Clean and prepares all basic food items mise-en-place for both a la carte and buffet 2.      Helps to prepare orders according to the standard procedures 3.      Picked up food requisition from the store and well arranged all the items according to the FIFO system 4.      Cleaning and tidy up the walk in chiller for fresh items 5.      Adheres strictly to the cleanliness of the kitchen area as well as equipment and machines 6.      Maintain proper personal appearance 7.      Adheres strictly to the standard recipes for the various dishes and avoid the wastage 8.      Checking and refilling the buffet items 9.      To cut and clear food items from the buffet 10.  Pay attention to the safety, security and energy saving rules 11.  To avoid wastage of food items 12.  In some instances, is in contact with customer (barbeque, grill etc….) 13.  Any other duties that may be assigned to you from time to time...

Duties and Responsibilities Report directly to the Operations Manager and concurrently responsible to the General Manager on all matters of importance affecting guest services and general hotel operations. Has a very close working relationship with Operations Manager. Co-ordinate and co-operate with all other departments as and when required and has a good working relationship with all Heads of Department and the Sales and Marketing team. Has a strong relationship and interaction with all hotel guests, visitors and members of the local community. Handle all levels of associates professionally. The Guest Service Manager should present himself/herself as a senior representative of managers in the handling of all guest requests and complaints concerning services affecting the hotel operations. Assist, help and supervise the Reception, Reservation, Call Centre and Sky Lounge Ensure there is a healthy and strong communication link between the...

Primary Duties Greets and bids farewell to guests and offer appropriate hospitality comment to guests in accordance with the Hotel standard phrases/greetings. Smile and always maintain a professional, neat and pleasant image to guests at all times. Ensure cleanliness at the reception counter and lobby at all times. Provides courteous and efficient service to every single guest and promptly and tactfully attend to guest complaints, requests and inquiries. Follow-up on all request/complaints in the reception logbook.  Follow-up sheet and traces and ensures that the logbook is read and initialled by Guest Service Assistant at all times. Supervises the Front Desk activities and ensures staff carries out duties as per established check-in and check-out procedures. Liaises closely with Housekeeping and Food & Beverage department of VIP arrivals, room changes, extensions of stays, check-out, special arrangements & follow-up and follow through to...

Duties and Responsibilities   Manages the guest experience by ensuring the followings are provided: - Thoughtful and attentive service with relaxed efficiency Complete responsiveness to the desire of the hotel guests Quality service of the hospitality is optimised in accordance to the quality service standard To maintain a good working relationship with your own colleagues and all other departments. To report to duty punctually, wearing the hotel uniform with nametag intact, and maintaining a high standard of personal appearance and hygiene at all times. Welcoming and receiving of guest arrivals, registering and maintaining the rapport with guest in a friendly and professional manner, cordially and with a pleasant smile. Ensure all registration cards have the proper information such as; guest’s name, confirmation number, room rates, arrival and departure dates and billing instructions for guest signature. Register guests promptly...

Job Description ·         Consistently offers professional, engaging and friendly service ·         Greets guests and presents them with the menu. ·         Informs guests about the special items for the day and menu changes if any. ·         Suggest food and beverages to the guest and also try to upsell. ·         Take food and beverage orders from the guest on the order taking pads or on the handheld Point              of sale ( POS ) system. ·         Obtaining revenues, issuing receipts, accepting payments, returning the change.  ·         Performing basic cleaning tasks as needed or directed by supervisor.  ·         Filling in for absent staff as needed ·         Communicate to the guest and provide assistance with their queries. ·         Co-ordinate with kitchen staff, bar staff to ensure smooth operation and guest satisfaction. ·         Serves food and beverage to the guest as per the course of order....

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