28 kitchen department jobs found in Tanjung Tokong

KEY RESPONSIBILITIES  1.  A Chef de Partie is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence. 2.  Responsible for all culinary dishes that are prepared in their station. 3.  Chef de Partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. 4.  Must also be very organized and comfortable working in a high pressure environment. 5.  Able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef. 6.  A Chef de Partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. 7.  Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes: enforcing strict...

KEY RESPONSIBILITIES  Ensure consistent and smooth running of food production Ensure effective stock purchase, its receipt and storage Ensure that working areas are always kept clean Assist other kitchen staff as need arises Supervise performance of kitchen staff to ensure proper activity Perform other administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety Work towards exceeding customer’s expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit regularly Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and...

KEY RESPONSIBILITIES  1.  A Demi Chef is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level 2.  Important job in any kitchen that comes with a lot of independent. 3.  Must show his worth in order to be promoted to another high level. 4.  Responsible for all culinary dishes that are prepared in their station. 5.  Very knowledgeable, as well as culinary function in general. 6.  This role must also be very organized and comfortable working in a high pressure environment. 7.  Must able to give orders within their section as well as reliably carry out orders hand down to them by the sous chef and head chef.

Key Responsibilities  Providing support to the steward team during events by providing logistical assistance, such as setting up equipment or cleaning up garbage Ensuring that safety protocols are followed by staff members at all times Conducting the hiring process for new stewards, including reviewing applications and interviewing candidates Maintaining a safe environment for event attendees by enforcing policies regarding alcohol consumption, smoking, use of mobile phones, and other rules Developing and implementing training programs for new stewards to ensure that they are able to perform their duties effectively Supervising event staff, including monitoring their performance and providing feedback where necessary

KEY RESPONSIBILITIES  1.  Support the executive chef,  sous chef, chef de partie as well as other kitchen employees in food production 2.  Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates 3.  Assists  the CDP in the production of different foods for example vegetables, meats and pastries 4.  Assists the head chef in ensuring that food is prepared and served to the client on time 5.  Assists the executive chef in ensuring the health and safety standards are upheld in the kitchen.

JOB SUMMARY To assist the Sous chef in all matters pertaining to daily operation and event orders.  Fully responsible for smooth operation of his section, in supervising his staff and to ensure high standard of quality of food prepared, consistency product, excellent presentation, standard portion size, tasty food served, proper food handling and storage. Take charge of the outlets in the absence of the Sous Chef. DUTIES AND PERFORMANCE STANDARDS:  -    To reject all food items that are not up the standard of hotel’s requirement. -    To check constantly to ensure high standard of food quality, product consistency, and assist in maintaining food cost. -    To prepare duty rosters and assist to train his subordinates. -    To check and order store requisition and purchase orders. Collection of stock from Main Store and direct purchases, organise and store them accordingly. -    Responsible for hygiene and...

- Basic knowledge of all sections in kitchen - Ability to work under supervision of a limited range - Ability to produce good quality food - Understanding of health and safety - Understanding of basic food hygiene practices - Attention to details - Ability to work unsupervised and deliver quality work - Positive and approachable manner

We require an experienced Chef to join our very busy Italian Restaurant. Candidate needs to have at least 3 years experience working within a western kitchen environment. As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen for breakfast and renowned Italian Restaurant in the heart of Heritage Georgetown. Chef de Partie Duties and Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and...

The Executive Sous Chef is responsible for the overall management and day to day running of the Kitchen operations. From hiring and training the kitchen team, ordering F&B supplies, preparing food for service, maintaining a high level of food quality, selection and value to member and guests. The Executive Sous Chef is also responsible for achieving financial or budget guidelines and departmental goals. Duties Financial 1.   Directs, controls and co-ordinates the activities of all chefs and commis cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2.   Develops attractive menus and creates standard recipe sheets with pictures according to the hotel’s policy. Operational 1.   Ensures that all food is prepared and served according to the standards set by the hotel. 2.   Does and checks cooking and presentation of food including personally tasting the food....

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...

Responsibilities Prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu and following food and safety procedure. To work in any section of the kitchen when necessary. Job Benefits Monthly incentives Bonuses Overtime Public holidays Annual leave Insurance and medical Duty meals Uniform, laundry provided Career advancement opportunities

Responsibilities: Assist in the preparation and design of all food and drinks menus. Produce high quality plates both design and taste wise. Strong Asian local cuisine and hands-on all day dining exposure. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff's performance. Order supplies to stock inventory appropriately. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers.   Requirements: Proven years of experience as a Sous Chef. Familiarity of various cooking methods, ingredients, equipment and procedures. Good record of kitchen and staff management. Accuracy and speed...

Responsibilities: To ensure all the smooth and efficient running of the assigned kitchen daily operation. Supervise and training of subordinates. Ensure high standard, quality and consistency of all food items prepared in and served in the assigned outlet kitchen for daily meals operation. Plans, directs, controls and coordinates the activities of cooks engaged in preparing and cooking food to ensure an efficient and profitable food service. Supervises cooking, personnel and coordinates their assignments to ensure economical and timely food production. Ensures that there is an adequate supply of food at all times. Hygiene and sanitation are observed in kitchen areas. Tools and equipment are handled, maintained and used properly. Ensures that hotel cost control policies and procedures are followed. Work closely with Restaurant Managers to have a day to day smooth operation.

Responsibilities: Checking all food items arrived at the receiving area ensure proper storage at correct temperature and correct Walk-in Chiller. Ensure that only the best, fresh and good quality of butchery items is being received as per hotel standard. Perform the duties and assume the responsibility of all meat, poultry, seafood, and others. Take responsibility in maintaining the preparations and portioning size of all item as it is required by the daily menus, all kitchen sections, banqueting and special promotions. Take responsibilities in cleanliness of the section working area, all equipment and chillers. Take responsibility on proper storage of all food stuff in appropriate and cleaned containers as required. Willing to work as a team and be a multi-skill kitchen staff.

Responsibilities: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes. Create new and exciting desserts to renew our menus and engage the interest of customers. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting. Manage stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Inspect quality of material and condition of equipment and devices used for cooking. Guide and motivate pastry assistants and bakers to work more efficiently. Maintain a lean and orderly cooking station and adhere to health and safety standards. Requirements: Proven experience as Pastry Chef, baker or relevant role. Great attention to detail and creativity. In depth knowledge of sanitation principles, food preparation and baking techniques. Working knowledge of baking with ingredient limitations (pastries that are...

Responsible for the overall kitchen operations towards the creation of innovative and creative gastronomy experience for our guests at the highest level of quality in delivering excellent guests’ satisfaction. Job Description Responsibilities Directs and coordinates all subordinate kitchen associates to ensure that all day-to-day operational matters are handled on time and that guest expectations are met. Coordinates with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time. Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards. Support the implementation of food and beverage promotions plan for all outlets. Ensures that accurate recipes are prepared and with all the menu items. Responsible for the standards of cleanliness and hygiene in all kitchen and related areas. Requirements Minimum 8 - 10 years...

The Commis assists in creating optimum guest satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Responsibilities Prepares and presents food in relevant food production area conforming to the requisite standards. Collaborates with other members of the department in ensuring that operational matters are handled timely to exceed guests’ expectations. Conforms to the standards of hygiene and cleanliness in all kitchen and related areas. Maintains a professional and positive working experience in delivering exceptional culinary experience at all time. Completes mise-en-place and preparation procedures ensuring the elimination of potential wastages. Requirements Hospitality or Culinary school graduate Sound knowledge of working practices of the kitchen Able to perform independently as well as a contributing team player Must have the right to work in Malaysia Only successful candidates will be...

Under the general guidance and supervision of the Executive Chef and within limits of established Eastin Hotel Penang policies, assist in overseeing and directing all aspects of the kitchen operation.

Description: - Assists in the operation at peak times and any other times business needs require your hands-on assistance. - Ensures cleanliness of all F&B OE, kitchen areas and equipment. - Controls issuance/storage of all F&B related OE and coordinates inventories. - Ensures implementation of established standards of sanitation and operation of Stewarding related machinery and equipment. - Effectively organizes all clearing/cleaning stations ensuring low breakage, fast clearing and constant supply of clean OE during operation. - Prepares and implements a cleaning schedule of all kitchens, related areas and equipment. - Ensures all garbage is collected, properly separated and collected by outside contractors. - Maintains logbook. Qualifications: - Poses previous related experience preferably. - Remain calm and work well under pressure. - Capable of training and motivating team members. - Able to set priorities and complete tasks in a timely...

Description: - Maintains food cost as budgeted and takes corrective action as necessary. - Ensures fresh and quality food products are bought and used in production. - Ensures a clean kitchen, hygienic work procedures and high safety standards. - Implements work practices that minimize spoilage and wastage. - Ensures the correct implementation of all cost control and portioning policies & procedures. - Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. - Reviews Food and Beverage business forecasts and plans production and staffing accordingly. - Ensures the kitchen operates in accordance with established standards. - During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. - Make sure standard recipes are used, and food is presented according to pictures. - Checks stock for daily storeroom orders and...