21 kitchen department jobs found in Tanjung Bungah

Key Responsibilities: Create and bake pastries, desserts, and baked goods. Maintain consistency in taste, texture, and appearance. Manage pastry inventory and ingredients. Train and mentor junior pastry chefs. Ensure hygiene and cleanliness in the pastry kitchen. Develop new dessert concepts and recipes. Adhere to food safety standards. Required Skills & Qualifications: Formal training in pastry arts or relevant experience. Expertise in baking techniques and pastry preparation. Strong attention to detail in decoration and presentation. Ability to work under pressure and meet deadlines. Knowledge of pastry trends and innovations. Leadership skills to guide the pastry team.

Key Responsibilities: Oversee daily operations of the restaurant, ensuring smooth service and high customer satisfaction. Plan and manage staff schedules, ensuring adequate coverage during peak hours. Train, supervise, and motivate staff to deliver excellent service and maintain a positive work environment. Monitor inventory levels, including meat, ingredients, and supplies, and place orders as needed. Ensure compliance with health, safety, and food hygiene standards at all times. Handle customer complaints and feedback professionally, resolving issues promptly. Collaborate and assist kitchen team to maintain food quality and consistency. Have a thorough knowledge and understanding of all food and beverage outlets and cross sell whenever necessary. Support marketing initiatives and organize special events or promotions to attract customers. Portraying professional image and to maintain friendly attitude in serving customer Maintain a clean,...

We're looking for a dynamic Food & Beverage Manager to oversee our restaurant operations and elevate our guest experience to the next level.   Key Responsibilities: Manage daily F&B operations, ensuring exceptional service and quality standards. Lead, train, and motivate the F&B team to deliver consistent excellence. Monitor inventory, budgeting, and cost control to maximize profitability. Develop menus in collaboration with chefs and ensure proper food presentation. Uphold hygiene, health, and safety standards at all times. Handle guest feedback and resolve issues with professionalism.   Qualifications: Proven experience as an F&B Manager or similar leadership role in hospitality. Strong understanding of restaurant operations, budgeting, and customer service. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced, high-pressure environment. Knowledge of...

Direct & assist stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Organize cleaning chemicals and supplies. Organize supply rack, including pots, pans, serving spoons, utensils, etc. Rotate stock, bringing wares from storage bin or areas into kitchen. Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing. Collect dirty pans from the cooking line and transport to pot station for cleaning. Clean and maintain sanitation areas and...

Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open,...

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.

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Ensuring proper portion, arrangement, and food garnish for all dishes. Serving food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance. Informing Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period. Preparing all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Following 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. Following and ensuring compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. Ensuring the quality of the food...

Manage Day-to-Day Operations • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. • Schedules events, programs, and activities, as well as the work of others. • Monitors the inflow of ordered materials and the maintenance of current materials. • Conducts audit, glass and silver inventories. • Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. • Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. • Manages all equipment, glass and silver (e.g., adequate clean supplies of each). • Supervises employees ability to follow loss prevention policies to prevent accidents and control costs. • Enforces proper cleaning routines for service ware, equipment, floors, etc. • Enforces proper use and cleaning of all dish...

General ·       Keeps the kitchen area clean. ·       Prepares food according to recipes and plate presentation standards. ·       Knows how to operate equipment belonging to the kitchen area. ·       Maintains all operating items at established par stock level. ·       Maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. ·       Assists with controlling the food cost by following standard portioning and portion control. ·       Ensures a clean kitchen, hygienic work procedures and high safety standards ·       Checks all orders for presentation, correctness before they are picked up. Pastry/Bakery ·       Preparation of all kinds of dough. ·       Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. ·       Decorating and apportioning of desserts in buffet presentations. ·       Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and...

1.0 Job Summary 1.0.1 He is in the absence of the sous chef, fully in change of the outlet’s kitchen or section. Responsible for supervising and coordinating in the daily cooking and preparation of all food and related works to the section where he is assigned to. 1.0.2 He is employed for the Kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0 Duties and Responsibilities 2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times. 2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house. 2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform. 2.0.4 To remain confidential at all times and in all matters of such nature. 2.0.5 To lead the...

1.0 Job Summary 1.0.1 He/She is responsible to assist in the preparation of all food items in the assigned kitchen or food production area. To perform any other task as instructed by his supervisor. 1.0.2 He/She is employed for the kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0 Duties and Responsibilities 2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times. 2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house. 2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform. 2.0.4 To consistently check quality and quantity of all raw food items needed for the daily mise en place in his respective area. 2.0.5 To assist in other outlets...

1.0                     Job Summary 1.0.1        He/She is responsible to assist in the preparation of all food items in the assigned kitchen or food production area. To perform any other task as instructed by his supervisor. 1.0.2        He/She is employed for the kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0                     Duties and Responsibilities 2.0.1       To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times....

1.0 Job Summary 1.0.1 He/She is responsible to assist in the preparation of all food items in the assigned kitchen or food production area. To perform any other task as instructed by his supervisor. 1.0.2 He/She is employed for the kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0 Duties and Responsibilities 2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times. 2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house. 2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform. 2.0.4 To consistently check quality and quantity of all raw food items needed for the daily mise en place in his respective area. 2.0.5 To assist in other outlets...

1.0 Job Summary 1.0.1 He/She is in the absence of the sous chef, fully in change of the outlet’s kitchen or section. Responsible for supervising and coordinating in the daily cooking and preparation of all food and related works to the section where he is assigned to. 1.0.2 He/She is employed for the Kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0 Duties and Responsibilities 2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times. 2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house. 2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform. 2.0.4 To remain confidential at all times and in all matters of such nature. 2.0.5 To...

1.0 Job Summary 1.0.1 To Assist Executive Chef in all matters pertaining the Executive Lounge, Restaurant and Banquet. He is fully in charge for the hotel Asian Cuisine supervising all staff and ensures quality, consistency, presentation, portion size, taste and proper food storage and handling. 1.0.2 He is employed for the kitchen Department and such he may be assigned to any area that the management deems suitable and necessary. 2.0 Duties and Responsibilities 2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times. 2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house. 2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform. 2.0.4 To remain confidential at all times and in all matters of such...

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

1.0 Job Summary 1.1 Responsible for the prompt, efficient and courteous service to guest under the supervision of the F&B Team Leader. Moreover he/she is responsible for increasing sale by providing specialized advice and active selling. 2.0 Duties And Responsibilities 2.1 To report for duty punctually wearing the proper uniform and name badges at all time 2.2 To serve food and beverage to guest according to standard set. 2.3 To handle guest enquiries in a courteous and efficient manner 2.4 To provided a courteous and professional service at all time. 2.5 To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation. 2.6 To be stationed in the assigned area of the outlet during service hours unless specifically assigned elsewhere. 2.7 To maintain neatness and cleanliness at assigned station, back area and dining area throughout the day....

1.0 Job Summary 1.1 Responsible for the prompt, efficient and courteous service to guest under the supervision of the F&B Team Leader. Moreover he/she is responsible for increasing sale by providing specialized advice and active selling. 2.0 Duties And Responsibilities 2.1 To report for duty punctually wearing the proper uniform and name badges at all time 2.2 To serve food and beverage to guest according to standard set. 2.3 To handle guest enquiries in a courteous and efficient manner 2.4 To provided a courteous and professional service at all time. 2.5 To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation. 2.6 To be stationed in the assigned area of the outlet during service hours unless specifically assigned elsewhere. 2.7 To maintain neatness and cleanliness at assigned station, back area and dining area throughout the day....

1.0 Job Summary 1.1 Responsible for the prompt, efficient and courteous service to guest under the supervision of the F&B Team Leader. Moreover he/she is responsible for increasing sale by providing specialized advice and active selling. 2.0 Duties And Responsibilities 2.1 To report for duty punctually wearing the proper uniform and name badges at all time 2.2 To serve food and beverage to guest according to standard set. 2.3 To handle guest enquiries in a courteous and efficient manner 2.4 To provided a courteous and professional service at all time. 2.5 To check constantly on guest satisfaction, to maintain a best possible guest relation, to anticipate guest’ needs and ensure the fulfillment of all guest expectation. 2.6 To be stationed in the assigned area of the outlet during service hours unless specifically assigned elsewhere. 2.7 To maintain neatness and cleanliness at assigned station, back area and dining area throughout the day....