38 kitchen department jobs found in Petaling Jaya

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.

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.

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

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...

Operating and managing kitchen section and liaising with the executive chef to ensure a successful working environment.经营和管理工作区域，并与总厨合作以确保正常运作。 Preparing ingredients and handling baking and other kitchen equipment.准备食材并处理烘焙和其他厨房设备。 Developing new recipes for seasonal menus.研发季节性新食谱。 Decorating pastries and desserts to ensure high quality of presentation.负责所有菜品的装备、烹饪及装饰工作，以达到最高的质量标准。 Regularly monitor the stock to ensure sufficient of baking ingredients.定期检查库存以确保有足够的原料。 Regularly monitor and arrange the maintenance of baking and other kitchen equipment.定期检查及安排维修烘焙和其他厨房设备。 Ensuring kitchen section adheres to safety and health regulations.确保厨房部分遵守安全和健康法规。 Requirements Possess Professional Certificate/ Diploma/ Bachelor's Degree in Pastry or any related field.申请者须持有糕点/烘培证书或文凭或学士学位或类似相关学历文凭。 Preferable candidate with experience working within the food industry as a Pastry Chef, Baker, or relevant role.有工作经验在食物生产行业如糕点或烘培厨师或相关领域者为优先。 Fresh...

To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage . To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef. To keep high standards of personal hygiene, clean uniform and overall camaraderie.

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

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Minimize wastage by careful preparation of food & beverages. Accept and carry out directions from supervisors to anticipate, meet and exceed residents’ needs. Prepare and set up all equipment for the day’s operations as specified by the shift and for any in-house activities upon residents’ request or supervisor’s instructions. Check and replenish all food & beverages stocks as per requirements. Wash and clean all equipment, utensils and crockery as and when needed. Adhere to all safety and hygiene procedures in handling all equipment, utensils and crockery and to prevent from accidents and minimize breakages. Attend all training assigned to and assist with the training of new colleagues as and when scheduled. Develop choice work environment with co-colleagues from other...

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

To ensure that the cold kitchen produces consistently high-quality food items according to current menus. 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 associates rosters, vacation, and attendance records. Ensures he/she 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. Initiates requisitions for materials and supplies. Familiarizes himself/herself with safety, emergency and first aid procedures.

To ensure that all preparations and cooking procedures are followed according to established recipes. Maintains services according to plate specifications. Ensures a profitable food production level according to forecast. Picks up food or material requisitions. Maintains set standards of hygiene in the food production area.

To ensure that the outlet constantly produces high-quality food items according to current menus. Maintains profitable food production level according to forecast. Participates in training and development of employees. Maintains set standards of hygiene in food production areas. Recommends promotions and special awards. Maintains all operating and FFE equipment. Controls associates rosters, vacation, and attendance records. Ensures he/she is present during peak hours of service at service passes and makes rounds of all production areas. Maintains all operating equipment at par and prepares requisitions. Initiates food requisitions and transfers. Liaises closely with Sous Chef on new methods of food presentation and recipes. Initiates requisitions for materials and supplies. Familiarizes himself/herself with safety, emergency and first aid procedures.

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...

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.

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 check the staff hygiene and to ensure the staff is properly in uniform before starting work. To ensure the working area are clean and properly arranged. To check the event order of the days and to ensure the mise-en-place are prepared according to the event order. To check the mise-en-place prepared by the staff are in good condition and the quantity is sufficient for the days use. Responsible to work with all concerned in the daily preparation of mise-en-place and to ensure minimal turnaround time for replenishment of food items of the buffet spread. Assist the Executive Sous Chef in the supervision and coordination of all Activities of Kitchen. Assist in the checking of the daily menus and function sheets to determine the type and quantity of food items to prepare. Cooperate with the Executive Sous Chef in maintaining the food cost of the kitchen. Performs duties common to a team leader and any other duties as and when assigned....

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...