This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef […]
Key Responsibilities Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu. Monitor and order ingredients, supplies and equipment Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Clean and re-set their working area. Conducting on the job training in […]
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. […]
Job Summary /仕事概要 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 […]
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. […]
Description:
· 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.
Qualifications:
– 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.
Education:
Diploma
Years of experience:
5
Number of positions:
3