17 kitchen department jobs found in Shah Alam

a)      Duties & Responsibilities   -  Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. -  Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. -  Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. -  Ensure the quality of the food items and notify manager if a product does not meet specifications. -  Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains,...

a)      Duties:   -          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....

- 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...

To work directly with the head chef to create new input production for all F&B outlets. To ensure quality and desirable cost are maintained. To help the head chef to develop menu for all outlets. To plan food promotion and suggestive selling. To be responsible for employee’s action or inaction. To supervise the daily set-up work for the various section and to ensure meticulous cleanliness at all times. Discuss with the head chef in making the production list for the following day. Check on kitchen equipment’s and tools to ensure that they are in working conditions. Lead section staff by example. To coach where coaching is needed, to praise when praise is due and to discipline when discipline when discipline is required. Your mission is to satisfy all customers, complaints whether genuine or hypothetical. You must ensure that all pastry staff achieves high productivity at all times. Your prime responsibility is to maintain and...

Solid knowledge of culinary skills and experience in all facets of operations. Must have the ability to maintain and control costs in accordance with budget requirements. knowledge in the operation of all standard kitchen equipment. Prepares and cooks foods of all types, either on a regular basis for guests or functions. Ensures compliance with food handling and sanitation standards.

The chef de partie is aware of the importance of quality food and hence make every effort to prepare the best products possible. He is efficient, punctual and at all times assumed a pleasing and a helpful attitude towards his superiors and fellow employees. He constantly strives to give excellent and friendly service.chef de partie is need to always well-groomed and neatly in the prescribed uniform. he will never frequent the kitchen area either on or off duty unless he is in proper uniform. The chef de partie never uses the equipment for any purposes for which it is intended either by house rule or by custom. He must by familiar with the menu and know the ingredients, method of cooking and the time it takes to prepare each item on the menu. He makes sure that his sets up are always ready so that he may give quick, efficient and quality service.  He must completely familiar with instructions contained in food & beverage service manual and particularly...

Prepare and cook orders in accordance with portion and quality standards specified in recipes  Control food usage to minimize waste  Advise supervisor of low inventory items; assists in receiving items and taking inventory as required  Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed any local laws regarding health and safety  Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters  Follow all established safety protocols and procedures at all times. Immediately report any unsafe or malfunctioning equipment or any safety incident to the supervisor or manager on duty  May assist by performing dish washing or other kitchen duties as needed  Work as part of a team and communicate with other...

What is the job?   Support the Section Chef by preparing, presenting, storing and serving a selection of dishes. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.        Your day-to-day:  Prepare, cook, serve and store the dishes   Communicate politely and display courtesy to guests and internal customers  Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards  Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information   ...

People    Assist the daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers      Manage your team and improve their performance through coaching and feedback and create performance and development goals for colleagues - recognize good performance      Drive a great working environment for teams to thrive – connect departments to create sense of one team     Promote teamwork and quality service through daily communication and coordination with other departments.     Guest Experience   Encourage guest feedback to improve guest satisfaction     Answer guest questions about dishes and kitchen services    Help the Food and...

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.  

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: 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.

Technical & Maintenance Responsibilities Perform preventive and corrective maintenance on hotel systems, including HVAC, electrical, plumbing, and mechanical equipment. Troubleshoot and repair air-conditioning units, pumps, emergency lighting, and generators . Monitor and maintain fire safety systems, elevators, and emergency power supply . Assist in the renovation, upgrade, and compliance of technical equipment with safety standards. Ensure all maintenance work follows OSH guidelines to prevent workplace hazards. Assist contractors in major repair works and oversee external maintenance projects. Security & OSH Responsibilities Ensure hotel security protocols are followed to protect guests, staff, and property. Conduct risk assessments and security audits to identify potential threats. Monitor and manage CCTV surveillance, access control systems, and security alarms . Respond to security incidents , conduct...

1. F&B Operations Support: Assist in daily restaurant, bar, and banquet operations. Support in setting up dining areas, buffet stations, and event setups. Ensure high standards of food presentation and service quality. Learn and apply standard operating procedures (SOPs) for F&B service. 2. Customer Service & Guest Relations: Greet and assist guests in a professional and friendly manner. Handle guest inquiries and provide recommendations on menu items. Assist in resolving guest complaints and ensuring a positive dining experience. 3. Inventory & Cost Control: Assist in stock monitoring and inventory management. Learn about supplier coordination and order placements. Support cost control efforts by minimizing waste and ensuring efficient use of resources. 4. Event & Banquet Assistance: Help in coordinating and setting up banquet events and catering services. Work closely with kitchen and...

  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...

Do you see yourself as Engineering Supervisor with Holiday Inn Kuala Lumpur Bangsar?   We are seeking a passionate Engineering Supervisor who can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments.     Our colleagues are fundamental to delivering memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio.    Your day to day     Every day is different, but you’ll mostly be:   Handle guest complaints, claims and problem solving of all aspects related to the engineering equipment.   Establish and carry out any PPM to guest rooms or public areas up in accordance with IHG’s SOP.  Follow up sudden function or sudden request of...

Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms, and storage areas. Responsible for the proper usage and good working order of all equipment, furniture, and fixtures in the Banquet and Catering Section in the shift assigned. Responsible for consistently implementing the service standards and operating procedures in the banquet service. Provide excellent customer service and ensure customer needs are met. Provide unique and creative ideas to enhance meetings & group experience. Should possess in-depth Knowledge of Food and Beverage preparation and presentation. Supervise events and team members throughout service. Guide the Banquet staff in the setup of tables and place settings. Be familiar with all current and upcoming event details. Resolve staff and customer concerns quickly and efficiently....