· Ensures fresh and quality food products are bought and used in production.
· Ensures a clean kitchen
· 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
· Make sure standard recipes are used
· Checks stock for daily storeroom orders and market list.
· Supplies cost control with up to date recipes.
· Maintains logbook.
– Past experience working in a similar role.
– Knowledge of best practices for safety and sanitation.
– Passion for delivering great food and service.
– Available to work shifts during weekends and holidays.
Send your CV to:
Careers.penang@amari.com
Positions are opened to all local and permanent residence of Malaysia only.
Only shortlisted candidates will be contacted.
Diploma
5
3
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners […]
POSITION SUMMARY Cook | Culinary The best candidate is able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they […]
As a Chef de Cuisine, you will be responsible for the following duties: Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, menu implementations according to the annual marketing plans. Guide the kitchen section chefs and all his subordinated in decision-making and judgement. Ensure that positive working relations with non-Food and Beverage […]
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 […]
Description: Responsible for the efficient and profitable operations of the entire kitchen operation. -Through food knowledge of all kitchen sections service knowledge labor controls Qualifications: Experience in the line for at least 2-3 years. – Able to use a computer as well. – Can work well Under pressure – The initiative is good all the […]
