42 sous chef jobs found

At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre,  Traders Hotel  by Shangri-La is looking for an  Sous Chef/ Chef De Cuisine (Specialty Grill) .   As  Sous Chef/ Chef De Cuisine (Specialty Grill) we rely on you: Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

Executive Sous Chef Desaru, 82200 Bandar Penawar, Johor, Malaysia Full-time Company Location: Anantara Desaru Coast Resort & Villas Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive...

    At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre, Traders Hotel by Shangri-La is looking for an Pastry Sous Chef .   As Pastry Sous Chef  we rely on you:  Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

At least 2 years' experience as Junior Sous Chef in Chinese banquet Able to independently handle Chinese Banquet in the absence of the Senior Sous Chef Open to Malaysians only Please submit resume with details of expected salary

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...

-Helping to plan menus for special events or restaurants, including planning food preparation techniques and ingredient lists -Maintaining the inventory of food items in the kitchen by ordering supplies when needed -Preparing food according to recipes and other written guidelines, including measuring ingredients, mixing ingredients, and cooking food -Stocking pantries with ingredients and equipment needed for preparation of dishes that will be served at the restaurant -Washing, peeling, chopping, and mashing fruits and vegetables as directed by the head chef or sous chef -Preparing and cooking meat, poultry, fish, and other items according to the chef’s instructions -Preparing meals for staff meetings and other special events -Preparing ingredients for use in cooking, such as chopping vegetables or mincing herbs -Communicating with other members of the kitchen staff to coordinate tasks and ensure that food items are prepared in a timely manner

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....

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...

The Sous Chef supervise and train all cooks. Responsible for the restaurant's ala carte , fuffet preparations. Works Closely with the Head Chef, FB Manager Stewarding team, purchasing Officer and Slaes Personnel. Ensure safe working condition at all times. Control wastages and responsible for food cost.

SUMMARY:                                 The Chinese Banquet Chef is responsible for ensuring that the Makan and banquet kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards. To supervise the preparation and presentation of all dishes ensuring that all culinary objectives are maintained.   RESPONSIBILITIES: 1.       To maintain a high customer service focus by approaching your job with the customers always in mind. 2.       To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 3.       To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 4.       To be flexible, responding quickly and positively to...

Directs, controls and co-ordinates the activities of all 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 cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Collaborate with the Executive Chef to design and develop a diverse and innovative plant-based menu. Research new ingredients, experimenting with recipes, and ensuring that the menu caters to a wide range of dietary preferences Oversee the preparation and cooking of plant-based dishes to maintain consistent quality and presentation.  Responsible for executing complex recipes and ensuring that all dishes are prepared to the highest standards. Source fresh and high-quality plant-based ingredients, focusing on locally-sourced and sustainable options whenever possible.  Work closely with suppliers and farmers to ensure the availability of the best produce. Assist the Executive Chef in managing the day-to-day operations of the kitchen. This includes organizing work schedules, assigning tasks to kitchen staff, and ensuring a smooth workflow during busy service hours. Provide guidance and mentorship to junior kitchen staff, including line cooks and prep cooks, ensuring they...

Directs, controls and co-ordinates the activities of all 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 cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Directs, controls and co-ordinates the activities of all 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 cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

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...

Supervise and coordinate the assigned outlet/s engaged in the preparation and cooking of all food items. Plan menus, considering availability of raw food and ingredients, availability of skilled manpower in the preparation of new menu, style and standard of presentation of Hotel Control and check the quality of perishables when received, stock available at store to ensure both quality and availability Check daily function sheets to ensure all requested items for Banquet and special functions are prepared on time and meet the standard of guests expectation Supervise the kitchen staff and coordinate their assignments and arrangement of their working schedule in such a way to economize timely food production Estimate current requirements of Hotel for food consumption, based on event orders, daily menus, weekly promotions and forecast…etc Make requisitions for groceries, perishable according to par stock or reorder level, event orders, daily menus, weekly...

Responsibility, loyalty, conscientiousness and carefulness are required Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Trains new kitchen employees to restaurant about the industry best practice Supervises all food preparation and presentation to ensure quality and restaurant standards Maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well managed Menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Job Requirements At least 5 years of...

Demi Chef is responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities.   Job Responsibility 1.     To Support the Chef de Partie or Sous Chef in the daily operation and work. 2.     To work according to the menu specifications by the Chef de Partie or Sous Chef. 3.     To prepare the daily mis-en- place (cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) and production of food (cooking). 4.     To control and monitor food stock and food cost. 5.     To assist in all areas of the kitchen for breakfast, lunch and dinner. 6.     To assist with receiving and checking of deliveries as required. 7.     To assist in the security of the stores and fridges in the kitchen area. 8.     To Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and...

JOB DESCRIPTIONS: 1. Maintain a friendly, neat and pleasant image at all times 2. Assign in details, specific duties to all employees under supervision and instruct them in their work 3. Work very closely with the Chief Steward whose duty is to keep kitchen areas clean and orderly. Insist upon meticulous cleanliness and orderliness 4. Insist on personal cleanliness and proper discipline of all employees under supervision 5. Work very closely with the Sous Chef in determining quality and quantity of food materials. Keep a close watch over all material used. With a view of eliminating waste and spoilage, especially meat, fish products etc 6. Discuss with the Executive Chef and recommend menu price and adjustments when warranted 7. Responsible for the quality of all food prepared in the kitchen under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that the established portion sized are adhered to 8. Assure that soiled...

Key Responsibilities •    Help to prepare the meal ingredients for the Chef de Partie and Sous Chefs such as chopping, peeling, and washing vegetables. •    Monitor the expiry dates of the ingredients and alert the Chef de Partie and Sous Chef of the near expired raw materials •    Make sure all the food and raw materials are stored properly.  •    Monitor food quality while preparing food. •    Assist in plating up special event meals as assigned. Qualifications & Requirements •    Higher Secondary / Foundation in Culinary Arts or equivalent •    Ability to work independently. •    Minimum 1-year experience in F&B or Kitchen Operations •    Willing to work long hours, weekends & Public Holidays •    Ability to work well in a team