55 kitchen department jobs found in Petaling Jaya

Internship Description: We are looking for internship students! Vacancies (Interns) Available: Front Office  Housekeeping  Engineering  F&B Service Human Resources Culinary  IT Sales & Marketing  Finance Requirements: Preferable students who are in Hotel/Hospitality Management, Business Administration, or equivalent. Good communication & interpersonal skills. Benefits: Monthly Training Allowance Provided  Duty Meals in Hotel's Cafeteria Hands-on Experience Certification upon Completion of Internship Full-time and Part-time Job Opportunities Able to participate in Hotel's Recreation & Sports Activities

Assist Executive Chef and Sous Chef with kitchen operations as necessary. Help Sous Chef to research and test new food products in conjunction with Company initiatives. Perform all duties of kitchen associates as required. Recognize superior quality products, presentations and flavor. Maintain food preparation handling and correct storage standards. Enforce the Le Meridien food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Train, coach, and counsel associates in order to reach a satisfactory level of productivity. Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

The Commis is responsible to prepare a consistent, high-quality food production in kitchen. He/ She will be responsible for assisting Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish. Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the...

Finance Marketing & Communications Sales & Marketing Front Office Housekeeping Food & Beverage Culinary Engineering Safety & Security IT

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...

Manage, organize and ensure the smooth running of your particular section. Maintain a good working relationship with all colleagues and other departments. Prepare daily mise en place, according to work lists or verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef. Follow instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef at all times. Ensures that all acquired items are ready to go, well before service. Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal. Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to. Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage. Maintain an organized, clean and hygienic work area. Ensure that fridges, storage and working areas are cleaned and...

·         To prepare mise-plus ·         To set up buffet breakfast In Coffee House daily basis. ·         To check raw item quality inside chiller and freezer regularly.   ·         To check the quality and quantity all the delivery item from suppliers. ·         To prepare morning breakfast for coffee house on daily basis. ·         To record dry goods inventory in storage ·         To prepare fruits basket when required. ·         To follow food safety and hygiene policies. ·         To check daily stock and inform Junior Sous Chef on item to be order from suppliers. ·         To make sure kitchen is well organized, tidy, clean and no risk of cross contamination ·         To make sure all food prepare in good quality according to standard. ·         To prepare take away food as per request. ·         To report any missing items and obtains replacement to avoid delay in service. ·         To...

1.      To ensure the cleanliness and tidiness of its own outlets 2.      To coordinate well with his subordinate 3.      To check the quality of the food before sending it out 4.      Will be responsible for all good items being issued from the Kitchen 5.      To perform and upgrade the standard of food presentation 6.      To be able to train and supervise the staff 7.      To be responsible for the kitchen utensil and equipments 8.      Preparation of perishables and storage 9.      To follow up on unchecked goods delivery 10.  To check chiller and freezers so as to maintain proper storing of food (cooked and uncooked products) 11.  To record wastages

Responsible for assigning work, ensuring the completion of daily tasks in Culinary operations according to standard and supervising team member performance to achieve and exceed customer satisfaction. Areas of responsibility: Meets with chef de partie to review assignments, anticipate business levels, changes and other information pertinent to job performance. Ensure daily production and prep work of kitchen staff.  Ensures that all assignments are completed Anticipates and communicates any assistance needed including staff shortages during busy periods to supervisor to ensure optimum service to guests. Communicates additions or changes to the assignments as they arise throughout the shift. Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs. Preparing and presenting menu items. Ensures that all work stations have required tools, equipment and supplies. Ensures that all food storage, preparation, and...

As a kitchen ambassador, you need to follow training standards of the kitchen to prepare high quality food taste and food presentation. You are to ensure an efficient and smooth food service at all times. Your main tasks are: Full ownership of food preparation and food production areas in order to deliver consistent food quality Preparation, set-up, service, clean up and restocking of the appropriate prep areas of food Upkeep of public food & beverage areas, responsible to replenish vitrines, breakfast and when applicable Full ownership of cleanliness of kitchen area Following daily, weekly and monthly cleaning schedule to ensure longevity of kitchen operating equipment and utensils Ensure food safety according to trained food handling methods Stock take and stock control based on pre-set PAR levels Adherence to health and safety systems and processes to maintain a safe working environment within the kitchen To prepare staff meal...

As a kitchen intern, you need to follow training standards of the kitchen to prepare high quality food taste and food presentation. You are to ensure an efficient and smooth food service at all times.      Your main tasks are: •    Assist the food preparation and food production in order to deliver consistent food quality •    Assist on food preparation, set-up, service, clean up and restocking of the appropriate prep areas of food •    Upkeep of public food & beverage areas, responsible to replenish vitrines, breakfast and when applicable •    Full ownership of cleanliness of kitchen area •    Following daily, weekly and monthly cleaning schedule to ensure longevity of kitchen operating equipment and utensils •    Ensure food safety according to trained food handling methods •    Assist on stock take and stock control based on pre-set PAR levels •    Adherence to health and safety systems and processes to maintain a safe working environment within the kitchen •    Assist to...

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 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

JOB SUMMARY Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Pastry Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business...

JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Assists in...

POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.   Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional;...

POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.   Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional;...

JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items...

Experienced in Banquet Kitchen cooking Speciality in Malay and traditional dishes.