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Chef De Partie – Dim Sum Station/Chopper Station at Liang – Mandarin Oriental, Doha

10-Jun
Mandarin Oriental, Kuala Lumpur | 22295Malaysia - Kuala Lumpur

Mandarin Oriental, Kuala Lumpur

Enthusiastic individuals are invited to enhance a legendary tradition Mandarin Oriental, Kuala Lumpur, recognized as Malaysia's leading luxury hotel is encouraging dynamic and resourceful professionals to apply for the following position.


Job Description

Job Responsibilities

  • Assist in the preparation and control of daily market list
  • Ensure all kitchen mise-en-place is prepared according to production plan
  • Responsible for the quality of food served

Job Requirement

  • A minimum of 3 years experience in a 5-star hotel or free standing restaurant environment
  • Good command in English
  • Good knowledge of Cantonese cuisine
  • Good knowledge of Dim Sum production, preparation and presentation
  • Good knowledge of prepping ingredients, preparing, cooking and plating menu items
  • Good knowledge of cutting and slicing ingredients
  • Strong knowledge of HACCP

  Apply Now  

Demi Chef De Partie – Wok Station at Liang – Mandarin Oriental, Doha

10-Jun
Mandarin Oriental, Kuala Lumpur | 22313Malaysia - Kuala Lumpur

Mandarin Oriental, Kuala Lumpur

Enthusiastic individuals are invited to enhance a legendary tradition Mandarin Oriental, Kuala Lumpur, recognized as Malaysia's leading luxury hotel is encouraging dynamic and resourceful professionals to apply for the following position.


Job Description

Job Responsibilities

  • Assist in the preparation and control of daily market list
  • Ensure all kitchen mise-en-place is prepared according to production plan
  • Responsible for the quality of food served

Job Requirement

  • At least 3 years relevant experience
  • Good command in English
  • Good knowledge of Cantonese cuisine
  • Good knowledge of Dim Sum production, preparation and presentation
  • Good knowledge of prepping ingredients, preparing, cooking and plating menu items
  • Basic knowledge of the kitchen tools and utensils in order to perform the specific tasks
  • Knowledge of basic food hygiene

  Apply Now  

Hygiene & Food Safety Manager

9-Jun
PT Bali Holiday Village (Club Med) | 22283Indonesia - Bali

PT Bali Holiday Village (Club Med)

Has more nearly 75 resorts / villages around the world open on five continents in over 40 countries. A worldleader in all aspects of vacation, leisure and recreation, 15.000 Go's and GE's worldwide and 100 different nationalities speaking a total of more than 30 languages. Over 100 professions to discover, approximately 50.000 applications received every years.


Job Description

Duties and Responsibilities:

  • Design and deploy the HACCP plan established under international regulations and local standards and adapted to products and processes used in the village (management teams and concerned services are involved)
  • Follow and Control the regulatory functional or operational compliance of products, processes, facilities and equipment related to food, water, and housekeeping department.
  • Remind the team of the good practices of hygiene in their workplace and check that they are applied.
  • Identify and analyse the failures and non-conformities, diagnose the causes and identify corrective actions in collaboration with stakeholders.
  • Ensuring the respect of Club Med’s standards and the application of hygiene and safety procedures

Requirements:

  • Background (food engineer degree, veterinary, Master, etc…) and/or the required experience for the job.
  • Good knowledge about regulations, hygiene and food safety standards (e.g. local regulations, ISO 22000 and 22001-FDA regulation). Diploma or certificate related to food safety.
  • Good knowledge about the good practices in the hotel/tourism industry.
  • Willing to be assigned overseas
  • Energetic and positive thinking
  • Team player and hard worker
  • Outgoing and enthusiastic personality
  • Ability to multi-task

General Requirements:

  • Fluent in English is mandatory, speaking other foreign language (French or Mandarin) is a plus
  • Availability for International mobility for a period of 12 months
  • Able to work long hours and work under pressure
  • Willing to travel 

  Apply Now  

Executive Chef

8-Jun
PT Menara Peninsula | 22258Indonesia - Jakarta Raya

PT Menara Peninsula

Menara Peninsula Hotel features 380 spacious and exquisitely furnished guest rooms and suites including 60 Executive Club Rooms with impressive view of Jakarta's city life. Beside Cafe Coleman, The 5th Floor Alfresco Restaurant, Rumpi Lounge, a Busineess Centre and a Health Club and Spa, the hotel has an incomparable of 17 versatile meeting and function rooms to cater all sizes of meetings, conferences, exhibitions and weddings.


Job Description

The Executive Chef oversees the daily operations of all restaurant kitchens in the hotel. This may include hiring, training, and overseeing kitchen staff, and ensuring a high food quality standard, cost effective of products, etc.

Requirements:

  • 2+ years of culinary education
  • 5+ years of experience in a similar positions
  • Advanced knowledge of food professional principles and practices
  • Proficient knowlegde of human resources management
  • Must have excellent local Indonesian and Italian cuisines
  • Excellent knowledge of BOH systems, ordeing and inventory
  • Certification in HACCP and set high standard in food safety and hygiene standards.
  • Excellent communications skills with stall and strong skill in managing the team.
  • Ability to meet deadline
  • Available to work on call, shifts, after hours, over weekends, and on public holidays

Job Descriptions:

  • Staying current on developing trends in the restaurant industry
  • Collaborating with restaurant manager to set item price
  • Developing unique and cuisine-appropriate menus
  • Maintaining the kitchen and surroundings areas in conditions that meet the company standards and health code regulations
  • Monitoring inventory and purchasing supplies and food from approved vendors.
  • Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
  • Identifying and introducing new culinary techniques
  • Hiring, training and supervising kitchen staff
  • Preparing meals and completing prep support as needed

  Apply Now  

Chef De Partie (Hot and Cold Kitchen)

5-Jun
PT Bali Holiday Village (Club Med) | 22248Indonesia - Bali

PT Bali Holiday Village (Club Med)

Has more nearly 75 resorts / villages around the world open on five continents in over 40 countries. A worldleader in all aspects of vacation, leisure and recreation, 15.000 Go's and GE's worldwide and 100 different nationalities speaking a total of more than 30 languages. Over 100 professions to discover, approximately 50.000 applications received every years.


Job Description

Duties and Responsibilities:

  • Under responsibilities of Chef de Cuisine
  • Responsible and coordinates the production and the distribution defined by the Chef
  • Service, decoration and supervision of the restocking of the cold and hot buffets
  • Respecting and applying hygiene and safety procedures
  • Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature
  • Supervises and motivates its team (minimum 4 persons)
  • To respect all of the menu that has been standardize
  • Work together with other nationalities as well
  • Help to promote and participate to various activities, events and sharing moments in the resort

Requirements:

  • Diploma/Bachelor Degree in Culinary arts or similar certification compulsory
  • Has minimum 10 years of experience, proven by valid work certificates (Paklaring)
  • Experience at 4 or 5 stars hotel or resort preferred
  • Having valid passport with minimum 2 years validity is a plus
  • Energetic and positive thinking
  • Good physical condition with problem-solving skills

General Requirements:

  • Fluent in English is mandatory, speaking other foreign language (e.g.: French or Mandarin) is a plus
  • Team player, yet autonomous and able to multi-task
  • Able to work long hours and work under pressure
  • Willing to travel / relocate aboard (for a period of 12 months)

  Apply Now  

Chef/Sous-Chef

5-Jun
Aludra d.o.o. | 22227Malaysia -

Aludra d.o.o.

Silk is an innovative pan-Asian dining concept, or better described as «casual Asian street food». 

Silk offers an overview of flavors that spans across a region the size of half the world. Silk targets busy summer and winter locations from the Adriatic basin to the European Alps and across the (up-and-coming) affluent capitals of Eastern Europe.

The first restaurant was launched on the island of Korcula (Croatia) in 2016. A second followed in Split (Croatia) on June 2018 quickly followed by a third venue in Verbier in the Swiss Alps. In 2020 Silk opened on the island of Hvar (Croatia) and other venues are planned for the coming year.


Job Description

Job Title: Head Chef – Privately owned restaurant

Excellent opportunity for a highly motivated and passionate Chef and Sous-Chef to join this venture in the south Adriatic coast of Croatia.

We are seeking an enthusiastic, hard-working individual, who must be passionate about pan-Asian food.

Silk is a pan-Asian street food casual dining venue. We have 3 restaurants in Croatia (Split, Hvar, and Korcula). The restaurants are centrally located in the heart of the old town and offer a range of quickly and freshly prepared meals – from Thai-curries to Wok made dishes like Pad-Thai, Udon and Kimchi fried rice, to a selection of dim sums and Asian style salads.

Job Specification:

  • Menu planning and development
  • Managing the day to day operations of the kitchen
  • Lead the kitchen team to develop the business as a whole
  • Manage all kitchen hygiene and paperwork
  • Outstanding skills in costing and profit margins 
  • liaise with senior management to develop new dishes
  • Maintain a high quality of food and standards 
  • Responsible for the kitchen rota  for all sections

Candidate Specification:

  • must have at least 5 years experience in a similar role
  • excellent food knowledge and seasonal products for fusion pan-Asian cuisine
  • able to carve an 80+ kg fish in minutes
  • be flexible and able to work throughout the kitchen
  • be able to develop junior brigade members
  • have excellent communication skills
  • be a leader and inspiration to other team members

The Employer:

  • privately owned
  • pan-Asian street food style restaurant
  • 4 restaurants and more in planning stages

beautiful seaside operation located in the stunning coast of the South Adriatic sea.

  • Candidate must possess at least Professional Certificate in Others or equivalent.
  • Required language(s): English
  • At least 5 Year(s) of working experience in the related field is required for this position.
  • Required Skill(s): chef, sous-chef

  Apply Now  

Preschool Chef

3-Jun
Global Educare Sdn Bhd | 22190Malaysia - Kuala Lumpur

Global Educare Sdn Bhd

 The children's house (TCH) was established in 1986 and since then, it has been highly regarded in Malaysia as a premium preschool providing quality education to children from  1 1/2 years to 6 years. In the past 30 years, TCH has taken pride in providing quality early childhood education to young children. We are now looking for dedicated individuals who are passionate in pursuing a fulfilling career in early childhood education.


Job Description

Position: Pre School Chef 

Job Responsibilities:

  • Ensure sufficient supply of cooking ingredients
  • Check purchased groceries expiry and usefulness
  • Prepare Breakfast, Lunch and Snacks for young children everyday
  • Prepare lunch for teachers and staff everyday
  • To carry out the Cleaner’s duties when cleaner is unavailable
  • Wash children’s utensils after breakfast and lunch everyday
  • Ensure hygiene of food and kitchen at all times.

Job Requirements:

  • Minimum Diploma/Degree OR at least obtained a professional and relevant certification related to F&B and Culinary Skills
  • Min 2 years of work experience in F&B environment. Applicants with cooking experience for Preschool Children or cooking for the masses will have an added advantage
  • Familiar with Malaysian/Western/European cuisines.
  • Familiar with food menu for young children.
  • Able to comprehend and communicate in basic English
  • Team player and able to work independently

Working Hours

Monday to Friday (8am - 5pm)

Work Location

  • Damai, Jalan Datuk Keramat, Kuala Lumpur
  • Bukit Jalil, Kuala Lumpur
  • Ara Damansara, Selangor

Benefit

  • Medical Card (In patient & Out patient)
  • Annual Leave
  • Birthday Leave
  • Birthday Token
  • Training

  Apply Now  

Head Chef

30-May
PT Sang Boga Sejahtera | 22185Indonesia - Jakarta Utara

PT Sang Boga Sejahtera

WE ARE BABY FACE PLANETS

We are start our business in 1979 in Nara, Japan. More than 40 years, we have had 50 partners and 89 branches across Japan. We developed our menu to provide our customers new tastes. we are proud of the progress we make throughout the years and are committed to continuing to create the dishes exceed customer`s expectations. our ambience is "Creating Special Days" turning an ordinary days for customers.


Job Description

Head chef

Qualifications:

  1. Candidate must possess at least Diploma in Hospitality/Tourism/Hotel Management or equivalent.
  2. At least 3-5 years of working experience in the related fields.
  3. Required skill (s): preferred Italian and western restaurant background.
  4. Strong skill in costing, creativity, product sourcing, and people management.
  5. Keep eye for detail, maintains highest standards of cleanliness of all working areas. 
  6. Excellent communication and training. 
  7. Keep up with cooking trends and best practices. 
  8. Real passion for food and uncompromising in quality that is able to inspire and motivate chef’s team
  9. Willing to be placed in Pluit, Jakarta Utara

  Apply Now  

Chef

29-May
PT Raah International Indonesia | 22175Indonesia - Jakarta Raya

PT Raah International Indonesia

A Singapore based company with a branch office in Indonesia, Jakarta is looking for dynamic, self-initiated and experienced officers. PT RAAH International Indonesia is a procurement company for the Oil and Gas, Mining, Petrochemical and related Energy industry.
RAAH offersa) Procurement and Supply Chain Solutions for Projects (www.raahinternational.com)b) Specialised Safety Solutions under the brand RAAH Safety (www.raahsafety.com) in the Oil and Gas, Petrochemical, Refineries,Power, Shipbuilding, Mining, FMCG Pharmaceutical and more.
Offices and Teams: RAAH has direct presence in Singapore, India (Pune), Indonesia (Jakarta), USA (Virginia). All these offices are fully equipped with Warehouse Facilities. In each of the offices we have dedicated sales, local purchase and local operations teams. Sales and Marketing team 10 members strong. RAAH works with partners in several countries including Brunei, Bangladesh, UK, Netherlands, Ghana (Africa).
PRODUCTS: For projects we deal in a wide range of products - Mechanical - Electrical - Safety – Instruments. We offer more than 3000 brands for projects and have procured for more than 100 projects. For RAAH Safety, we are distributor to several brands as per the table below.
Slide Sledge (USA)
CATU (France)
Offshore Handling (Ireland)
Masto (US)
Stiffy (US)
Gear Wrench (USA
)Ega Master (Spain)
AIW Whipsocks (USA)
SafeMate (Aus)
Pallet Lifters (RAAH)
Fingersaver (UK)
Total Lockout (UK)
Slings (RAAH)
Ridderflex (Netherlands)
Rig Tools (UK)
Tools Arrest (UK)
Stell Signs (Germany)
Badassworkgear (USA)
Hilman Rollers (USA)
Safe T Stick (USA)
Gearench (USA)
Morse (USA)
Boons (Belgium)
Taglines (RAAH)
Goma (India)
SPX (Germany)
Drop Net Safe (RAAH)
Safety Grip (UK)
CLIENTS:We serve clients across the regions – in Singapore, Malaysia, Indonesia, Myanmar, Philippines, Brunei, Vietnam, Thailand, Korea, Cambodia, India, Bangladesh, USA, Oman, Abu Dhabi, Kuwait, Egypt, Saudi Arabia, Turkmenistan, among others. We also serve small pockets of clients in Europe, Eastern Europe and Russia. Visit us at www.raahinternation.com www.raahsafety.com


Job Description

An international brand is coming to Jakarta to launch their Bar and Restaurant .

We are looking for Chef to join us for our new and existing establishments. With multi concepts restaurant and cuisine in the pipeline, we welcome diversify experienced personnel to join us during this expansion period. Your contributions to the set up are valuable

We are looking for a Chef to work at our new overseas expansion at Jakarta, to ensure all daily activities run smoothly and efficiently. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

QUALIFICATIONS :

•  Minimum age 32 years and above

•  Minimum education SMA / SMK / Paket C / Diploma (with a certificate, not SKL), preferably majoring in Food or Hotel

•  Strong Leadership and Well Groomed

•  Willing to work full time, 6 working days, shifting

•  Placement in Central Jakarta areas

Job description

•  Plan and organize food preparation and all kitchen activities

•  Know the current food trends, consumer tastes, and special ingredients and food processing methods that are currently popular

•  Train, provide direction, and create standards for the manufacture of a food

•  Estimating the need for foodstuffs and also the cost of making a menu

•  Oversee kitchen operations; including purchasing groceries and kitchen necessities, overseeing purchases, sales, and costs, and overseeing employee schedules

•  Arrange for the purchase, maintenance and repair of kitchen equipment

•  Recruit and organize kitchen employees

•  Perform administrative activities related to the kitchen

QUALIFICATION and Requirement:

•  Have work experience minimum 10 years in the same field and position

•  Able to organize the kitchen very well

•  Able to know and solve problems efficiently

•  Able to multi-task and supervise several parts of the kitchen at once

•  Able to delegate duties and responsibilities

•  Have good communication and leadership skills

•  Have a passion for cooking and do not compromise on quality

•  Fluent in communicating in English, both spoken and written

•  Able to lead a team & delegate work well.

•  Have a high focus and work discipline.

•  Clever in managing the budget.

•  Able to create a conducive work atmosphere.

Benefits:

•  Basic salary based on experience

•  Performance Bonus

•  Meals provided

•  Attendance bonus if you attend according to schedule

  Apply Now  

Assistant - Kitchen (MWS Bethany Nursing Home – Choa Chu Kang)

27-May
Methodist Welfare Services | 22108Choa Chu Kang - Choa Chu Kang

Methodist Welfare Services

Methodist Welfare Services (MWS) has been serving the disadvantaged and distressed regardless of race, or religion since 1981. We currently run 20 centres and programmes designed to reduce poverty, alleviate the strains of modern family life, help the elderly age in place, nurture the potential of children and rehabilitate at-risk youths.

If you are a passionate and qualified professional looking to make an impact on the less fortunate, we will love to hear from you.


Job Description

Job purpose
To help provide decent, healthy and nutritious meals to the frail older persons in the home while at the same time maintaining high standards of cleanliness and hygiene in the kitchen.

Duties and responsibilities
  • Responsible for preparing, washing and storing all food produce efficiently and exercise high standards of overall safety, cleanliness and hygiene within the kitchen area at all times.
  • Assist in washing all food preparation areas, wall tiles and kitchen floor. Any ad-hoc duties as required by the management.
Qualifications
  • Minimum primary school education. Able to understand and read basic English.
  • Those who possess Certification in Basic Food Hygiene would have an added advantage. Those without the necessary Certificate will be required to attend and pass the basic course and refresher exam when required.
Working Hours and Conditions
  • 8 hour shift work; 6 days work week
  • 8.00am- 4.00pm / 11.00am-7.00pm ( Rotating shifts work include weekends & PH, 6 day week, no fixed rest day )
  • Uniform and duty meal provided.
  • Safety shoes claimable after probation
  • Attractive Benefits
  • Non-smoking & non-airconditioned environment.
Other requirements
  • Able to carry heavy load if necessary
Competencies
  • Basic knowledge & skill in kitchen operation is preferred.
  • Able to work in a fast pace environment.
  • Able to listen & follow instructions.
*Interested candidate to apply via "apply now" and we will get in touch with you should we find you suitable.

  Apply Now  

Sous Chef

24-May
Club Med | 22098Malaysia - Kuantan

Club Med

Discover New Worlds, Discover New People, Discover A World of Opportunities
Club Med offers you a total professional life experience which will take you towards social, professional and personal enrichment.
You will be constantly given opportunities to experience new places, new environment and new personalities, these moments of sharing, places you discover, people you meet will enrich you every day.


Job Description

·      Responsible and coordinates the production and the distribution defined by the Chef

·      Contribute to delivering a quality table service that complies with Product guidelines

·      Participate in the elaboration of production plans with cuisine chef, control and apply them

·      Guarantee the application of the menu plans, and the use of technical sheets (production book)

·      Control outflows, the management of kitchen stocks, production, distribution, and maintenance

·      Control production in compliance with the rules of hygiene, safety, quality, quantity and deadlines

·      Oversee all F&B related events following the weekly programme

·      Manage and organize all sections and kitchen schedule

·      Supervise the buffet service and ala carte service following the standard

·      To deal with all issue related such as manpower planning, equipment maintenance, daily exit of ingredients, changes in menu

·      Control the daily rotation of installations in a hygienic and economical way (stock management)

·      Optimize the clearing of buffets and alert your manager in case of anomalies

·      Inform your manager of any dysfunctions observed in your department. Propose appropriate solutions

·      Ensure the setup of buffets in the conditions required by schedules, presentation, taste and temperature

·      Supervises and motivates its team

·      Work together with other nationalities as well

·      Help to promote and participate to various activities, events and sharing moments in the resort

·      This role shall report directly to Chef de Cuisine

Requirements:

·       Diploma/Bachelor Degree in Culinary arts or similar certification compulsory

·       10 Year(s) of working experience in Kitchen and preferably those with hotel, resort or cruises experience with proven by valid work certificates

·       Speak good English and good communication skills

·       Experience at 4 or 5 stars hotel or resort preferred

·       Having valid passport with minimum 2 years validity is a plus

·       Energetic and positive thinking

·       Good physical condition with problem-solving skills

·       Personality: Open minded, flexible, risk taker & open to travel

·       Team player, yet autonomous and able to multi-task

·       Able to work long hours and work under pressure

·       Willing to travel / relocate aboard (for a period of 12 months)

Benefits:-

·      Accommodation provided (stay in the resort)

·      3 meals provided (in the resort restaurant)

·      Return Flight Ticket 

·      Work Permit Fees Paid by Company

·      Sports & recreation facilities

  Apply Now  

Chef (Middle Eastern Western fusion halal cuisine restaurant)

20-May
JobPlus Pte Ltd | 22082Central - Central

JobPlus Pte Ltd

Established since 2003, JobPlus Employment & Recruitment Agency http://jobplus.sg is a recruitment agency based in Singapore providing the staffing link between job seekers and employers. Our team offers high quality services to achieve the best outcomes in the recruitment and employment of personnel from a diverse range of business sectors.
Our team is dedicated to:
  • Exceeding our client expectations
  • Demonstrating professionalism, integrity, and dedication in our work
  • Developing long-term relationships based on trust and respect
  • Being socially responsible and making a difference in the community


Job Description

Our client is a middle-eastern/western halal cuisine restaurant located in town area.
Position: CHEF-Urgent
Salary: up to $3,500/ month (subject to relevant experiences)
1. Responsible for staff recruitment and oversee kitchen operations
2. Responsible for kitchen operations
3. Familarise with operations of all kitchen equipment
4. Ensure that overall kitchen hygiene and cleanliness is maintained
5. Plan menu and create new dishes
6. Ensure good quality of all ingredients delivered by suppliers
7. Implement kitchen staff discipline
8. Gather feedback from restaurant manager with regards to popularity of dishes served and comments on food
9. Co-ordinate with restaurant manager on pre-arranged functions and/or activities
10. Conduct kitchen staff training and advancement
11. Handle food-related customers’ complaints
12. Recommend new dishes to improve business
13. Train staff on preparations of new items in menu.
14. Observe and ensure safety precaution in the kitchen
15. Check that gas and stove are turned off before leaving the kitchen at closing hour.
Requirements:
• Have more than 1 year experience as chef
• Able to commence work in a short notice is an advantage

** We regret to inform only shortlisted candidates will be notified**
Interested applicants, please send your resume with passport photo, reasons of leaving past employments, job scopes , educational background with last drawn or current salary and expected salary with availability to my email

JobPlus Pte Ltd | MOM Licence No: 03C4955
Catherine Yuki V Roch | MOM Reg No: R1113088

  Apply Now  

Junior Sous Chef

20-May
Hotel Granada Johor Bahru (Care Luxury Sdn Bhd) | 22078Malaysia - Johor Bahru

Hotel Granada Johor Bahru (Care Luxury Sdn Bhd)

VISION
To be the leading independent 4 star hotel in Malaysia
MISSION
Our guest are our priority thus to provide “Excellence in Service” ensuring them an unforgettable good and enjoyable experience” by:
  • Anticipate and fulfil guest needs
  • Be dedicated, innovative and caring Team
  • We maximize profits for continuous Growth and Development
  • To deliver our product and services to superior standards
  • Be committed and loyal as a Team so as to reap the fruits of success Together
     


Job Description

  • Interacts and communicates professionally with F&B outlet as well as with Stewarding.
  • Together with the Head Chef, assists in preparing duty rosters, taking expected volumes of business into consideration.
  • Authorized to call in additional personnel in emergencies if warranted, with approval of Head Chef.
  • Makes every attempt that staffs clear their days off when business is quiet.
  • Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
  • Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.
  • Makes suggestions to the Head Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
  • Checks the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas. Makes every attempt to prevent any damage, breakage, theft or loss of resort’s property by enforcing policies and procedures.
  • Informs and consults the Head Chef of any problems, discrepancies and happenings with the staff.
  • Assists the Head Chef in conducting training classes as required.
  • Responsible that wastage and spoilage is kept to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.
  • Works the hours to guarantee the running of a professional operation; at a sound level of guest. Satisfaction at all times, which may be allocated to him by the Head Chef.
  • Checks all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.
  • Performs other duties that may be assigned by the management.
  • Attends meetings as required by the Head Chef.
  • Contract length: 12 months
  • Job Types: Contract

Schedule:

  • Rotational shift

  Apply Now  

Chef De Partie

20-May
ESEO VENTURE SDN. BHD. | 22073Malaysia - Petaling Jaya

ESEO VENTURE SDN. BHD.

Get Baked X Journ is a newly open cafe at Petaling Jaya, Paramount Garden

21, Jalan 20/16, Paramount Garden

46300 Petaling Jaya, Selangor.

Facebook : https://www.facebook.com/getbakedmalaysia/


Job Description

  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Handle purchase orders and proper documentations
  • Monitor inventory and maintain proper storage conditions
  • 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 presentation of food are of the highest quality at all times.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.

  Apply Now  

Demi Chef

16-May
De Palma Group of Hotels | 22070Malaysia - Selangor

De Palma Group of Hotels

De Palma Group of Hotels is wholly owned by Perbadanan Kemajuan Negeri Selangor (PKNS) under its subsidiary De Palma Management Services Sdn Bhd.
De Palma Management Services Sdn Bhd (DPMS) is currently managing and operating three hotels located in Ampang, Shah Alam and Kuala Selangor.
Apart from hotels, DPMS through De Palma Hotel Shah Alam manages and operates  two restaurants located in Shah Alam which are Palma Cafe at SACC Mall and Palma Signature at Laman PKNS. 
In 2009, De Palma Group of Hotels strategically moved its hotels towards Syariah or Muslim friendly standard. This novel and innovative move has benefitted the hotel’s profile with increased recognition and business opportunities. All our F&B outlets are Halal certified and our catering team had served 7,000 pax events, served the Royals, Dignitaries, VVIPs and CEOs.

The vision of De Palma Management Services Sdn Bhd is to expand its business by venturing into other businesses related to hospitality industry.


Job Description

1.       Manage, organize and ensure the smooth running of your particular section.

2.       Maintain a good working relationship with all colleagues and other departments.

3.       Report daily to the Chef De Partie/ Jnr Sous Chef/ Sous Chef and cooperate with other members of the Kitchen Team.

4.       Prepare daily mise en place, according to work lists or verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef.

5.       Follow verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef at all times.

6.       Ensures that all acquired items are ready to go, well before service.

7.       Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.

8.       Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.

9.       Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.

10.    Maintain an organized, clean and hygienic work area.

11.    Ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.

12.    Leave the work area clean and organized; then hands over properly to incoming shift workers.

13.    Report any equipment malfunctioning and problems to the Chef De Partie/ Jr Sous Chef/ Sous Chef.

14.    Make every attempt to prevent any damage, breakage, theft or loss of Hotel property.

15.    Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.

16.    Make suggestions to the Chef De Partie/ Jr Sous Chef/ Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.

17.    Report to the Chef De Partie/ Jr Sous Chef/ Sous Chef for the correct disciplinary action to be taken against Kitchen staff, fairly and professionally, to maintain a high level of staff moral and discipline.

18.    Inform and consult with the Chef De Partie/ Jr Sous Chef/ Sous Chef about any problems, discrepancies and happenings with the kitchen operation.

19.    Order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.

20.    Ensure all requisitions must be filled out the day before issuing; must be signed by the Chef De Partie/ Jr Sous Chef/ Sous Chef

21.    Report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.

22.    Know all health and safety, fire and emergency procedures.

23.    Maintain a high standard of personal hygiene, dress, uniform and body language.

24.    Be polite and professional in any situation where the image of the Hotel is represented.

25.    Use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.

26.    Attend all scheduled training, even if this falls outside of regular working hours.

27.    Attend briefings and meetings as requested.

28.    Attend any team building and extra-curricular sporting activities as requested.

Job Requirements

The following are the minimum qualifications and experience required for this position:

•    Professional kitchen apprenticeship or chefs training course.

•    3 – 5 year of experiences in related work.

  Apply Now  

Chef

13-May
| 22050Malaysia - Johor Bahru
This job post is more than 31 days old and may no longer be valid.

Our company has been established in Johor Bahru for 34 years. We produce a wide variety of local food and desserts from our central kitchen to our chain of retail restaurants including catering service in Johor Bahru.

In line with our continuous expansion, we are looking for a professional candidate to fill this position.


Job Description

  • Overseeing kitchen operations
  • Direct, prepare or supervise cooking and other food preparation activities on a daily basis
  • Creating new menu and promotions
  • Ensuring food quality and consistency
  • Receiving feedback to make improvements
  • Training and coordinating kitchen staff
  • Enforcing safety and sanitization standards in kitchen
  • Coordinate all food purchasing, budgeting and planning operations with other staff members and minimize overhead costs when possible
  • Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

  Apply Now  

Executive Chef (China Hot Pot)

8-May
Evvea Group Sdn Bhd | 22032Malaysia - Johor Bahru
This job post is more than 31 days old and may no longer be valid.

Evvea Group Sdn Bhd

We are an established F&B/IT/Project Development Group of restaurants in search of dynamic and enthusiastic employees. We seek dedicated individuals who are diligent in growing their potential and strength with us. 

All our operating business are located in established township. Currently we have 3 Licensing Distributor of F&B company under our group. We planned to establish further throughout whole Malaysia.

Send in your resume and be a part of the vibrant team.


Job Description

Responsibilities:

  1. Working closely with all kitchen crew to execute, manage kitchen menu, staffs and ensure kitchens runs smoothly.
  2. Able to lead, develop, motivate train and manage the kitchen team
  3. R&D, develop, innovate and improve menu items.
  4. Determining how food should be presented and creates decorative food displays.
  5. Handle Suppliers, ordering and cost management
  6. Maintains set standards of hygiene in the kitchen, adhering to Certification Standard on food safety, hygiene quality and sanitation.
  7. Ensuring product freshness and uncompromising quality standard
  8. Supervise kitchen inventory and ordering process
  9. Plan and execute the scheduling and deployment of kitchen staff
  10. Protect kitchen's asset, equipment and team members by ensuring all members' adherence to operational guidance and standards, compliance with all safety and security policies
  11. Work closely with Management and participate in planning & implementation of new ideas
  12. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.

Requirements:

  1. Experienced and knowledge in China Hot Pot and China Cuisines.
  2. Required language(s): Mandarin
  3. At least 5 year(s) of working experience in the related field is required for this position.
  4. Minimum 3 years experiences of managing teams
  5. Preferably Senior Executives specializing in Food/Beverage/Restaurant Service or equivalent.
  6. Work closely with Management and participate in planning & implementation of new ideas
  7. Must be willing to work extended hours/days/weekends/Public Holidays, whenever it is required. 

  Apply Now  

Executive Chef

6-May
| 22025Indonesia - Tanah Bumbu
This job post is more than 31 days old and may no longer be valid.

Kami merupakan salah satu perusahaan yang tergabung di dalam Artha Graha Network, berlokasi di Kalimantan Selatan (Batulicin) bergerak dibidang entertainment dan pariwisata.


Job Description

Qualification:
  • Maximum 37 years old
  • Good looking
  • Hospitality oriented, diligent, and responsible
  • Minimum 2 years of experiences at the required field
  • Willing to be placed at Hotel ebony Batulicin
Job Description:
  • Set periodical budget & forecast
  • Analyze monthly P&L and month-end reports, identify deviation from business plan goals
  • Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
  • Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
  • Standardize production recipes to ensure consistent quality
  • The executive chef may oversee special catering events
  • Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen

  Apply Now  

Chef De Partie (Hot and Cold Kitchen)

5-May
PT Bali Holiday Village (Club Med) | 21993Indonesia - Bali
This job post is more than 31 days old and may no longer be valid.

PT Bali Holiday Village (Club Med)

Has more nearly 75 resorts / villages around the world open on five continents in over 40 countries. A worldleader in all aspects of vacation, leisure and recreation, 15.000 Go's and GE's worldwide and 100 different nationalities speaking a total of more than 30 languages. Over 100 professions to discover, approximately 50.000 applications received every years.


Job Description

Duties and Responsibilities:

  • Under responsibilities of Chef de Cuisine
  • Responsible and coordinates the production and the distribution defined by the Chef
  • Service, decoration and supervision of the restocking of the cold and hot buffets
  • Respecting and applying hygiene and safety procedures
  • Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature
  • Supervises and motivates its team (minimum 4 persons)
  • To respect all of the menu that has been standardize
  • Work together with other nationalities as well
  • Help to promote and participate to various activities, events and sharing moments in the resort

Requirements:

  • Diploma/Bachelor Degree in Culinary arts or similar certification compulsory
  • Has minimum 10 years of experience, proven by valid work certificates (Paklaring)
  • Experience at 4 or 5 stars hotel or resort preferred
  • Having valid passport with minimum 2 years validity is a plus
  • Energetic and positive thinking
  • Good physical condition with problem-solving skills

General Requirements:

  • Fluent in English is mandatory, speaking other foreign language (e.g.: French or Mandarin) is a plus
  • Team player, yet autonomous and able to multi-task
  • Able to work long hours and work under pressure
  • Willing to travel / relocate aboard (for a period of 12 months)

  Apply Now  

Head Chef / Sous Chef

5-May
Euro Bier Koncepts Sdn Bhd | 21971Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

Euro Bier Koncepts Sdn Bhd

(Non-Halal European Restaurant)
Established since 2007, We are a Belgian Thematic Restaurant offering a wide range of Premium Imported beers on Draft and bottles as well as an extensive range of premium Wine & Spirits. We pride ourselves as offering a gastronomic selection of authentic Belgian & European Cuisine We provide a casual dining atmosphere to our patrons and a great friendly working environment for our Restaurant Crew.

We are the pioneers in developing imported premium draught beer and dining concept in Malaysia and have established ourselves as one of the iconic venues in the country.

We currently now have outlets operating at 3 Damansara (previously Tropicana Mall) Ampang, Setia Walk (Puchong), Menara Hap Seng, Gurney Paragon Mall (Penang), Nexus Bangsar South, Lotus (Kepong).
We welcome you to join our dynamic team.


Job Description

Responsibilities:

  •  Working closely with all restaurant crew to execute, manage kitchen menu, staffs and ensure kitchens runs smoothly.
  • Able to lead, develop, motivate train and manage the kitchen team
  • Develop, innovate and improve menu items.
  • Handle Suppliers, ordering and cost management
  • Maintains set standards of hygiene in the kitchen, adhering to Certification Standard on food safety, hygiene quality and sanitation.
  • Ensuring product freshness and uncompromising quality standard
  • Supervise kitchen inventory and ordering process
  • Plan and execute the scheduling and deployment of kitchen staff
  • Protect kitchen's asset, equipment and team members by ensuring all members' adherence to operational guidance and standards, compliance with all safety and security policies
  • Work closely with Management and participate in planning & implementation of new ideas

Requirements:

  • · Candidate must Possess certification in Culinary studies and/or other relevant professional certificates in Food and beverage Services Management or equivalent.
  • · Required language(s): English (basic), Bahasa Malaysia or Mandarin and proficiency in English writing
  • · At least 5 year(s) of working experience in the related field is required for this position. Experience in western Cuisines
  • · Minimum 3 years experience of managing teams
  • · Preferably Senior Executives specializing in Food/Beverage/Restaurant Service or equivalent.
  • · Work closely with Management and participate in planning & implementation of new ideas
  • · Must be willing to work extended hours/days/weekends/Public Holidays, whenever it is required. 

General Pre-requisites:

  • · Open to Malaysians or Ex-Pat with legal work permit

  Apply Now  

Junior Sous Chef/ Chef de Parties

5-May
GPL Group of Companies | 21980Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

GPL Group of Companies

GPL Group manages a number of sports and recreation clubs throughout Malaysia. Being in a challenging service industry. We constantly improve ourselves to ensure that our customers’ satisfaction is guaranteed.
The GPL Group was established in 2005 with the vision of providing the ultimate gaming experience to customers. Our team behind this success comprises talented entrepreneurs with a long heritage of operational and consulting experience.

The GPL Group has extensive experience in all aspects of gaming management including:
  • Complete management and operational capabilities
  • Customer service
  • Food and beverage operations
  • Transparency and accountability
  • Budget and cost control measures
  • The concept, design and construction of the premises
Currently managing more than 40 elite clubs nationwide, GPL’s experience is combined with in-depth consulting expertise acquired over the years to provide first class service to premier local and international gaming establishments. Over the years, we are proud to say, we have grown enormously with our business partners.


Job Description

Responsibilities:
  • Plan and prepare duty rosters including panning staff’s Annual Leave, Public Holiday Leave and Rest Day.
  • Manage overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
  • Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
  • Menu Planning and Promotional Dishes with Costing Sheet.
  • Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.
  • To implement and execute company’s policies and procedures.
  • Check the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas. Make every attempt to prevent any damage, breakage, theft or loss of company’s property by enforcing policies and procedures.
  • Ensure the staff report punctually in correct uniform and standard of grooming for work.
  • To conduct training as required.
  • To ensure Food Safety & Hygiene Procedures are adhered.
  • Keep wastage and spoilage to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.
  • Ensures food spoilage reports are filled out at all times, within the outlet.
  • Check all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.
  • Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.
  • Stay up to date with the developments of food trends worldwide and make appropriate suggestions to the management.
  • Ensure that all activities are carried out honestly, ethically and within the parameters of the Law.
  • Perform other duties that may be assigned by the management within the job scope.
Requirements:
  • Experience in Western Cuisine & local specialties.
  • 5 – 7 years’ experiences in related work.
  • Minimum of 1 year of experiences as Jr Sous Chef or 3 year experiences as Chef De Partie.

  Apply Now  

Chef

3-May
The Design Academics Limited | 21951Hong Kong - Sai Wan
This job post is more than 31 days old and may no longer be valid.

The Design Academics Limited

We are a team of professional who are passionate about bringing exciting and unique experience to customers. Our team is friendly and treat each other with respect. 

Promote 'green eating' with an 80% vegetarian food menu. We proudly serve high-quality ingredients including seasonal vegetables from local organic farms, organic eggs and other organic ingredients. Every bite and sip are free from chemicals, msg, additives or refined ingredients.


Job Description

  • Cafe-Restaurant Name: 14 South Lane
  • 5 Minutes From HKU Station
  • 9 Hours Work Day
  • 1 Hour Break
  • 6 Days Off Per Month
  • Meal Allowance
  • Cash Tips Pool
  • Standard Shift 8am-6pm (except occasion private event)

Minimum 2 years of professional experience in the kitchen. Have a passion for high-quality cooking and respect for fresh ingredients.

  Apply Now  

DEMI CHEF - OSTERIA GIA

3-May
ISMAYA GROUP | 21948Indonesia - Jakarta Raya
This job post is more than 31 days old and may no longer be valid.

ISMAYA GROUP

Established in 2003, ISMAYA GROUP’s vision is to be a leader in building strong and everlasting brands in the lifestyle industry in Indonesia and regionally. It is our passion and objective to consistently create an outstanding and memorable experience every single time we ‘touch’ a customer.With this mission in mind, ISMAYA GROUP continues to create original and innovative lifestyle concepts in major cities in Indonesia, South East Asia and beyond. So that guests, wherever they are, can eat, drink, celebrate!
We are holding company of DRAGONFLY, SOCIAL HOUSE, SOCIAL GARDEN, OSTERIA GIA, SKYE, MR. FOX, A/A A/O BAR, MANARAI, PIZZA E BIRRA, PUBLIK MARKETTE, KITCHENETTE, TOKYO BELLY, THE PEOPLE’S CAFÉ, SUSHI GROOVE, SEJUICE ME, DJOURNAL COFFEE, DJOURNAL HOUSE, DARLIN RECORDS, ISMAYA LIVE, WE THE FEST (WTF), DJAKARTA WAREHOUSE PROJECT (DWP), JAKARTA CULINARY FEASTIVAL (JCF) and many more to come.


Job Description

Job Descriptions:

  • Demi Chef assists the Sous Chef/Assistant Kitchen Manager in managing the kitchen Staff and running all aspects of the daily operations in the kitchen
  • Demi Chef are expected to have the ability to train new kitchen team members
  • Generally responsible for hygiene and sanitation for all the kitchen area and crew

Job Requirements:

  • Minimum of 2 years experiences as cook, especially handling Western Cuisine
  • Strong leadership & communication skills
  • Communicates effectively in both English and Indonesian
  • Passion for cooking and creativity to improve quality, productivity, and cost control
  • Prepare and produce high quality food (taste and appearance) using standard recipes and portions set by company qualification

  Apply Now  

Chef

3-May
Yumei Restaurant | 21945Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

Yumei Restaurant

Wagasa Yakiniku offers premium A5 Japanese Wagyu sourced from Kagoshima and Miyazaki prefecture.

We offer an authentic Japanese yakiniku dining experience of sharing premium meats over a charcoal grill while sipping on Japanese sake, whisky, or a cold beer.


Job Description

Hiring opening crew for Japanese Yakiniku restaurant.

We are looking for experience candidate in Japanese cuisine.

Must have experience in yakiniku or similar style of cooking.

Preparing, cooking, and presenting dishes with the highest standard of quality.

Managing and training other kitchen crew.

Ensuring you and your team have the highest standards of food hygiene and follow the rules of health and safety.

Managing stock, food cost, waste control, and monitoring portions.

  Apply Now  

Sous Chef

3-May
JibbynCO Sdn Bhd | 21946Malaysia - Subang Jaya
This job post is more than 31 days old and may no longer be valid.

JibbynCO Sdn Bhd

The Serai Group is made up of a homegrown Malaysian family's passion and ideals of sharing gastronomical delights. Serai first opened its doors in 1990, serving customers authentic Northern cuisine. The restaurant infused selected Thai recipes that are most prevalent in most Northern homes and cookery. Featuring the finest of Asian and Western flavors, Serai has something to offer everyone, even those with the most discerning tastebuds. Savour the flavors amidst a chic and cosy atmosphere away from the hustle and bustle of the city.


Job Description

  • Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
  • Required language(s): Bahasa Malaysia, English
  • At least 5 Year(s) of working experience in the related field is required for this position.
  • Required Skill(s): Cook
  • Preferably Senior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Responsibilities

  • Works closely with Executive Chef on menu planning, recipes, and food presentation.
  • To control food costs and wastage.
  • Work with Receiving Officer to maintain the quantity and quality of goods sent.
  • To assist Executive Chef in selecting suppliers.
  • Continuously plan creative and unique menu items to appeal to the target market.
  • Tastes food to ensure high quality and recipes specification and ensure consistency in quality and tasks.
  • Supervises all cooking operations including methods, portion control, and presentation
  • Ensure attractive presentation of all food dishes.
  • Supervises food preparation staff, schedules all employees in the Kitchen Department, maintain adequate staffing levels.
  • Develops and trains Chefs, delegate responsibility maximizes productivity while minimizing labor cost.
  • Together with the Human Resource Department, responsible for hiring and training new employees and staffing kitchen at efficient levels to meet service requirement.
  • To develop skills training for staff to ensure standards are maintained giving them opportunities to raise the necessary skills for promotion, building self-confidence to perform in his absence.
  • To give employees positive feedback on their performance and appraisals yearly practicing fair treatment
  • Close corporation and communication with all employees encourage team building environment.
  • Assists the Executive Chef in developing annual operating budgets.
  • Heads weekly and monthly Food & Beverage/Kitchen meetings and conducts meetings, with Chef de Parties entire Kitchen staff frequently to discuss problems, changes upcoming business, specials, etc.
  • Responsible for ensuring peak levels of performance by all Kitchen personnel. Assists all Chef during peak periods or whenever they may be in need of assistance.
  • Responsible for maintaining proper and hygiene standards for employee meals during specified times seven days a week.
  • Responsible for meeting budgeted food and labor costs and “other expenses” costs.
  • Review staffing levels daily to minimize overtime.
  • Responsible for month end inventories of Kitchen equipment, utensils and stocks.
  • Supervises general cleaning of the Kitchen and Cold rooms daily.
  • Ensure proper care of all cooking equipment, issues work order sheet if necessary.

  Apply Now  

Sushi Chef

2-May
Ginza Sushimasa | 21939Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

Ginza Sushimasa

Ginza Sushimasa belong to Amino Sushimasa (M) Sdn Bhd, a subsidiary company of Amino Co.,Ltd, we have been the business for over 25 years, and own total of 32 restaurants in Japan.
We are fine dining Sushi Restaurant located in the 5 Star Hotel. Our sushi restaurant that combined seasonal fresh ingredients and superb sushi to reflect the true skills of our sushi chef
Our seafood is purchase directly from Tokyo's famous Tsujiki Market and flown in three times a week, allowing for avaried and inevitably fascination selection of seasonal dishes
As an expanding sushi restaurant, we are looking for new team to be part of our growing company to explore a bright future either in company or personal.


Job Description

Job Requirements:

  • Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
  • At least 1 year(s) of working experience in the related field is required for this position.
  • Candidates without prior experience/Fresh graduates are welcome to apply as training are provide but must be willing to learn and have good attitude
  • Passionate, effecient, honest and friendly
  • Required language(s): English, Mandarin/Cantonise or minor in Japanese
  • Able to work on weekends and Public Holidays.
  • 6 days work shift across
  • Applicants must be willing to work in KL City

Job Responsibility: 

  • Preparation food, soup and sauces in kitchen
  • Maintain daily production records
  • Maintain cleanliness and hygiene at work station
  • Ensure that quality of prepared food according to SOP
  • Following food safety and requirements
  • Passion for food, a desire to learn and keen interest in working with quality seasonal ingredients
  • Willing to learn Japanese service and learn to serve customer with friendly, professional and caring manner
  • Able to handle ad-hoc duties required by head chef

Benefits

  • Transportation allowance.
  • Uniform and training are provided.
  • EPF and Socso contribution.

 Qualified or interested candidates, please submit your updated resume by Apply Now For more information you can contact: 603 - 2260 1686

  Apply Now  

Kitchen Crew & Manager x50 / Island-wide/Gross up to $5k/Good Benefits!)

2-May
Align Recruitment Pte Ltd | 21943Singapore - Singapore
This job post is more than 31 days old and may no longer be valid.

Align Recruitment Pte Ltd

Meet Align Recruitment! We are a professional recruitment consultancy established by experienced, passionate, enthusiastic recruiters and HR Professionals.
We are determined to provide extensive in the recruitment process to find the right candidate for your business.
We offer a range of services including Permanent Placement, Contract staffing and International Recruitment Services for all our clients.
We also focused on building excellent connections. Our diligent team is here to understand your requirements to provide the finest candidate for your roles

We collaborate with various industries such as
  • Retail
  • Food and Beverage
  • Banking and Finance
  • Healthcare and Life science
  • Logistics
  • Manufacturing
  • Information Technology
Fee free to contact us to know more on our recruitment services.Let us assist you with all of your recruiting needs! 


Job Description

Kitchen Crew & Manager x50 / Island-wide/Gross up to $5k/Good Benefits!)
Looking for the following positions in the F&B Industry:
1) Looking for Kitchen Service Crew/Section Leader / Junior Section Leader/ Management Trainee
2) Looking for Restaurant Manager/Assistant Manager
Job Highlights
• Attractive Basic Salary $1800 - $4000
• Medical Benefits + Annual Leave
• AWS + Variable Bonus!
• Island-wide locations
Responsibilities:
• Serving of food and drinks to customers,
• Attend to requests and cashiering
• Assist of food preparation in kitchen
• To maintain cleanliness of work stations
Requirements:
• No experience needed as training will be provided.
• Can work in Kitchen and Service.

You may WhatsApp your resume to to wa.me/6583890377 or send your resume to ethel@alignrecruitment.com.sg for more information.
Regret to inform you that only shortlisted candidates will be contacted by our consultants.
Align Recruitment Pte Ltd (20C0253)
Ethel Tan Seok Khoon (Reg No. R2096281)

  Apply Now  

CDP Pastry

1-May
Anantara Desaru Coast Resort & Villas | 21937Malaysia - Johor - Others
This job post is more than 31 days old and may no longer be valid.

Anantara Desaru Coast Resort & Villas

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, through 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

  • Candidate must possess at least Higher Secondary/STPM/"A" Level/Pre-U in any field.
  • Required language(s): English, Bahasa Malaysia
  • At least 2 Year(s) of working experience in the related field is required for this position.
  • Required Skill(s): Pastry, food safety, bakery
  • Preferably Non-Executive specialized in Hotel Management/Tourism Services or equivalent.

  Apply Now  

Dim Sum Executive Chef

28-Apr
PT Internusa Jayaabadi Sentosa | 21897Indonesia - Jakarta Selatan
This job post is more than 31 days old and may no longer be valid.

PT Internusa Jayaabadi Sentosa

Kaja Group is a lifestyle and entertainment company, bringing world-class dining and nightlife experiences by global luxury hospitality groups to Jakarta and Bali.


Job Description

Purpose of this position

Ensuring the smooth and efficient running of the restaurant through creative flair and passion, crafting and presenting dim sum to our brand standards, providing a prompt and professional service to our guests, and be responsible for creating a memorable dining experience within our restaurant.

Responsibilities

  • Assist the team with menu development, recipe costing and waste reduction. Enter finalized and approved dishes into the purchasing and inventory system
  • Support the Chef in the planning of menu implementation, including festive menus through activity planning and according to annual menu calendar. Where appropriate, adapt menus relating to sales mix and food cost, with accurate pre and post costing for every dish
  • Supervise and co-ordinate menu implementation in a timely manner.
  • Assist in food ordering, including its administration, ensuring food costs are controlled in-line with budgets, through the monitoring of wastage / spoilage, and assist in the monitoring of all kitchen costs, including operation supplies and energy costs, and at all times, strive to reduce energy consumption through awareness
  • Prepare, produce, create and present all Dim Sum menu items to the highest quality, according to the food preparation checklist and recipe method as per our brand standards. Ensure the same quality and standards are achieved by the Dim Sum Team
  • Maintain food quality and presentation, but at all times, ensure the team strives to improve quality and presentation
  • Conduct daily inspections of all prepared ingredients to ensure freshness and quality criteria are met as per brand standard
  • Regularly assess and test all food items are cooked to the correct temperature and ensure temperature log, probe test log and stock rotation log are completed correctly
  • At all times, minimize any food wastage/ spoilage
  • Develop effective procedures and menu development to assist with wastage minimization
  • Ensure the kitchen is set-up and closed as per requirements in a timely manner for each service period, including the correct storage of all food as per hazard analysis and critical control points
  • Conduct weekly inspections and walk through of all kitchen areas, monitoring maintenance and ensuring good working order of all operating equipment. Immediately report any hazards and maintenance issues / requirements to the Chef and into the maintenance management system, including any accidents and injuries
  • Part-take in cross-training to be able to assist/ work in other areas of the kitchen, including same day preparation and advance preparation

Qualifications:

  • Has completed at least a diploma in Patisserie, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
  • At least 5 Year(s) of working experience in manager level in related field is required for this position.
  • Excellent communication in English & Mandarin is a plus
  • Key Competencies requirement: Leadership, Relationship Management, Problem Solving & Analysis, Strategy Formulation, Communication Skills, Understanding of Business & Industry, Interpersonal Style, Personal Organization, and Governance

  Apply Now  

Executive Pastry Chef

28-Apr
PT Internusa Jayaabadi Sentosa | 21898Indonesia - Jakarta Selatan
This job post is more than 31 days old and may no longer be valid.

PT Internusa Jayaabadi Sentosa

Kaja Group is a lifestyle and entertainment company, bringing world-class dining and nightlife experiences by global luxury hospitality groups to Jakarta and Bali.


Job Description

Responsibilities

  • In conjunction with the Operations Director of the region, taking responsibility of the Pastry division for all current and new openings with the remit of this role, including menu development with consideration of local market trends and ingredients, meeting deadlines, respecting pre-opening budget and preserving brand standard
  • Research, tracking trends to keep abreast of the market, oversee the development and creation of new desserts, in-line with the needs of the business, constantly seeking opportunities to improve the profitability.
  • In-line with the marketing plans, ensure pastry showcases are dressed and displayed, representing the brand image.
  • Ensure the day-to-day operations are effective and efficient, implemented and conducted within the agreed framework. Share best practices across the Company.
  • Create and maintain good relationships with external contracts and internal departments/Managers. Ensure direct reports are motivated, review performance and offer coaching and advice where appropriate.
  • Liaise with the Head Chef, General Managers and Operations Directors to understand all necessary aspects and needs of the operations, and to ensure they are fully informed of operational objectives, purposes and achievements.
  • Through liaison with the Head Chef and General Manager, ensure labor costs are flexed according to demands of the business/ season/ future openings, to ensure projects are delivered.
  • With the Head Chef and General Manager, use guest feedback and mystery dining reports to activate agreed improvements in products and services, and where necessary to improve process and policies.
  • On a regular basis, monitor, measure and report on operational issues, opportunities, development and achievements, taking action where necessary. Implementation at operational level of any related systems that enhance the business.
  • Create enthusiasm for training and development amongst the team. Monitor training and provide the pastry chefs with feedback on the team's progress, and assist in identifying training needs.
  • Partake in succession planning discussions, ensure agreed development plans are followed through to facilitate in the growth and development of the team, and ensure a positive impact is conveyed to the business, particularly with the group's expansion strategy.
  • Ensure that all action points from operational meetings are followed though to improve and maximize the Pastry division.
  • Ensure we are compliant in all activities relating to the operations: health & safety, food safety, environmental, licensing, etc.

Qualifications:

  • Has completed at least a diploma in Patisserie, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
  • At least 5 Year(s) of working experience in manager level in related field is required for this position.
  • Excellent communication in English & Mandarin is a plus
  • Key Competencies requirement: Leadership, Relationship Management, Problem Solving & Analysis, Strategy Formulation, Communication Skills, Understanding of Business & Industry, Interpersonal Style, Personal Organization, and Governance

  Apply Now  

Sous Chef

28-Apr
De Palma Group of Hotels | 21886Malaysia - Selangor
This job post is more than 31 days old and may no longer be valid.

De Palma Group of Hotels

De Palma Group of Hotels is wholly owned by Perbadanan Kemajuan Negeri Selangor (PKNS) under its subsidiary De Palma Management Services Sdn Bhd.
De Palma Management Services Sdn Bhd (DPMS) is currently managing and operating three hotels located in Ampang, Shah Alam and Kuala Selangor.
Apart from hotels, DPMS through De Palma Hotel Shah Alam manages and operates  two restaurants located in Shah Alam which are Palma Cafe at SACC Mall and Palma Signature at Laman PKNS. 
In 2009, De Palma Group of Hotels strategically moved its hotels towards Syariah or Muslim friendly standard. This novel and innovative move has benefitted the hotel’s profile with increased recognition and business opportunities. All our F&B outlets are Halal certified and our catering team had served 7,000 pax events, served the Royals, Dignitaries, VVIPs and CEOs.

The vision of De Palma Management Services Sdn Bhd is to expand its business by venturing into other businesses related to hospitality industry.


Job Description

Job Description

1.       Together with the Executive Chef or the Executive Sous Chef, assist in preparing duty rosters, taking expected volumes of business into consideration.

2.       Stand in for other Sous Chefs if required, and stand in for the Executive Chef or Executive Sous Chef under direction.

3.       Call in additional personnel in emergencies if warranted, with approval of Executive Chef or the Executive Sous Chef.

4.       Make every attempt to help that staff clear their days off when business is quiet.

5.       Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.

6.       Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.

7.       Ensure the prescribed food preparation and service procedures are carried out in detail according to the Hotel’s policies and procedures, and correct any deviation through constant on-the-job training.

8.       Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.

9.       Makes suggestions to the Executive Chef and the Executive Sous Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.

10.    Assist in implementing policies and procedures under guidance of the Executive Chef or Executive Sous Chef

11.    Check the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas. Make every attempt to prevent any damage, breakage, theft or loss of Hotel property by enforcing policies and procedures.

12.    Ensure the staff report punctually in correct uniform and standard of grooming for work.

13.    Report to the Executive Chef or the Executive Sous Chef for correct disciplinary action to be taken against his staff, fairly and professionally, to maintain a high level of staff moral and discipline in the kitchen team.

14.    Inform and consult with the Executive Chef or Executive Sous Chef about any problems, discrepancies and happenings with the F&B Staff.

15.    Assist the Executive Chef or Executive Sous Chef in conducting training classes as required.

16.    Know the Hotel regulations, policies and procedures to do with hygiene, discipline, fire and safety.

17.    Keep wastage and spoilage to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.

18.    Ensures food spoilage reports are filled out at all times, within the outlet.

19.    Work the hours to guarantee the running of a professional operation; at a sound level of guest satisfaction at all times, which may be allocated to him by the Executive Chef/ Executive Sous Chef.

20.    Check all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.

21.    Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.

22.    Contribute to the moral and team spirit of the Hotel.

23.    Stay up to date with the developments of food trends worldwide and make appropriate suggestions to the Executive Chef.

24.    Know all health and safety, fire and emergency procedures.

25.    Maintain a high standard of personal hygiene, dress, uniform and body language.

26.    Be polite and professional in any situation where the image of the Hotel is represented.

27.    Attend meetings as required by the Executive Chef or Executive Sous Chef

28.    Ensure that all activities are carried out honestly, ethically and within the parameters of the Law.

29.    Perform other duties that may be assigned by the management within the job scope.

Job Requirements

The following are the minimum qualifications and experience required for this position:

·      Professional kitchen apprenticeship or chefs training course.

·      5 – 7 years’ experiences in related work.

·      Minimum of 1 year of experiences as Jr Sous Chef or 3 year experiences as Chef De Partie.

  Apply Now  

Kitchen Assistant

24-Apr
BizBox Malaysia | 21761Malaysia - Petaling Jaya
This job post is more than 31 days old and may no longer be valid.

BizBox Malaysia

Bizbox Business service centre & cafe is now open in Section 17 Petaling Jaya. It has a mailbox services, business services centre, cafe and gifts store. We are authorised agent of Pos Malaysia, Skynet and GDEX. 
Our cafe will be serving healthy, simple yet fulfilling cooked food (mixed of local and western menu choices). 


Job Description

Kitchen Assistant Responsibilities

  • Ensure foods are prepared on timely manner;
  • Ensure proper stock handling and storage of raw food and ingredients;
  • Ensure safety, cleanliness and hygiene standards are kept at all times;
  • Ensure the cleanliness of kitchen equipment as well;
  • Support day-to-day operations in food preparation;
  • Support any other job assigned by superior from time to time;
  • Ensure compliance with occupational health and safety regulations;
  • Ensure the quality and consistency of product quality;
  • Maintain and upkeep of kitchen tools and equipment on a regular basis;
  • Always keep the kitchen clean and tidy;
  • Ensure that all equipment are kept in excellent and safe working condition through daily inspection;
  • Daily Stock take (Costing, production amount, delivery);
  • Liaise with third-parties for e-Hailing services
  • Always maintain good hygiene at work;
  • Preparing all required paperwork for central kitchen in an organized and timely manner for submission to the Management.
  • Baking or Pastry making skills will be an added plus points.

Job Requirements

  • Candidate must possess at least Sijil Pelajaran Malaysia (SPM).
  • At least 1 Year(s) of working experience in the related field is required for this position.
  • Required Skill(s): Baking, Cooking, Desserts, Coffee, Barista, Local Food, Western Food, Pastry, Malaysian Food
  • Flexibility to work nights, weekends, and Public holidays.
  • Ability to stand for long hours at a time and work in a fast-paced environment.
  • The ability to carry out tasks quickly and competently;
  • For Kitchen Assistant with Basic Food Handler Course Certificate & has valid Anti-Typhoid Jab are required.
  • Able to speak English and BM fluently

Vacancy Availability: Immediate

Job Benefits:  Annual leaves, Public holiday replacement leaves & Training will be provided. Staff Meal.

Our location is based at Seksyen 17, Petaling Jaya. Close to Phileo Damansara, Astana Damansara Condo and Tiara Damansara Condo.

You can send us a note 0124699236 once you have applied to expedite the process.

  Apply Now  

Group Head of Culinary

23-Apr
Destination Hospitality Management Co.,Ltd. | 21759Hong Kong - Wattana
This job post is more than 31 days old and may no longer be valid.

Destination Hospitality Management Co.,Ltd.

AT DESTINATION GROUP, WE ARE PASSIONATE ABOUT CREATING GREAT AND INSPIRING RESORT AND ENTERTAINMENT CONCEPTS THAT EXCITE OUR GUESTS. DESTINATION GROUP IS RENOWNED FOR ITS INNOVATIVE DESIGNS AND FOR SETTING THE STANDARD IN WORLD-CLASS RESORT AND BUSINESS HOTELS, PROVIDING OUTSTANDING HOLIDAY EXPERIENCES THAT ARE SECOND-TO-NONE. WE ARE PROUD TO HAVE CREATED SOME OF THAILAND'S MOST ON-TREND RESORTS AND FOR HAVING REIGNITED THE EXCITEMENT OF DESTINATION HOLIDAYS. WE ARE PASSIONATE ABOUT WHAT WE DO AND ARE MOTIVATED TO CONTINUE DEVELOPING EXCEPTIONAL HOLIDAY EXPERIENCES THAT EXCITE OUR GUESTS

Our PASSION for people and FUN has led to top talent who are dedicated to making things GREAT!

Have an appetite for FUN and innovation?  Want to be a part of something great?

“We create GREAT places to BE!”


Job Description

Summary

Group Director of Culinary will be responsible and accountable for development, implementation and execution of new menu items, ensuring recipe adherence consistency across all brands and developing culinary training material, designing our equipment setup at each location, and ensuring the field is well trained in executing all recipes. Ultimately, the Director of Culinary will run a team that bridges the gap between business development and field operations.

Responsibilities

  • Develops and implements culinary policies, procedures, and job descriptions across the company
  • Performs cost analysis and develops Plan to maximize team efficiencies
  • Plans menus and menu cycles according to cultural and regional food preferences, and
  • resident dietary guidelines. Adjusts recipes to appropriate yield.
  • Monitors the quality and consistency of the food to include food temperatures, portion
  • control, palatability and attractiveness of food, and implements changes to ensure quality
  • according to established standards.
  • Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
  • Create menus & special events, MICE offering
  • Maintain inventory control of food, alcohol, supplies and equipment.
  • Conducts regular Quality Assurance Audits.
  • Develop LTO
  • Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
  • Provide a safe and comfortable work environment.
  • Continually explores means of revenue enhancement and expense reduction.
  • Stock market trends, current issues, daily operations of other successful restaurant groups to
  • contribute ideas & better methods of effectively operating.
  • Other responsibilities and duties as assigned.

Requirements

  • Bachelor’s degree in culinary arts program preferred.
  • Minimum of 10 years of management experience in a food service environment.
  • Must have successfully completed food safety training.
  • Ability to handle multiple priorities and work in a fast paced environment.
  • Proficient organizational skills and ability to meet deadlines.
  • Strong computer skills.
  • Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well.
  • Must have min 4 years overseeing multiple restaurant or hotel units

Attractive remuneration package will be offered to the qualified candidate.
Please send your resume via "Apply Now"

Destination Eats Co., Ltd

38 Chavanich Building 2nd Floor Soi Sukhumvit 69

Phra Kanong-Nuea,Wattana,Bangkok 10110

Tel :  02-010 0310

  Apply Now  

Housekeeping Section Head

23-Apr
PT Alam Sutera Realty Tbk | 21747Indonesia - Tangerang
This job post is more than 31 days old and may no longer be valid.

PT Alam Sutera Realty Tbk

Alam Sutera is an integrated property developer in Indonesia, focusing on innovation to improve people’s quality of life. The township management are focused on the development as well as management of residential areas, commercial districts, industrial areas, shopping centers, leisure centers and hospitality. Alam Sutera has become a pioneer in green living and a dynamic icon of urban development, committed to building a better life. The journey as the leading property developer company began with developing excellent service and quality in comfortable, safe and healthy environments.


Job Description

Housekeeping Section Head :

  • S1 Degree in any major
  • Min. 3 years of working experience as Housekeeping Supervisor in property industry is required
  • Wide knowledge of housekeeping operation system and inventory control
  • Excellent organizational and time management skills
  • Perform good leadership & excellent communication, good team work and service-oriented
  • Placement : Alam Sutera, Tangerang Area

  Apply Now  

Pastry Chef

23-Apr
EMART24 HOLDINGS SDN. BHD. | 21729Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

EMART24 HOLDINGS SDN. BHD.

Founded in 2014 by Shinsegae Group. Emart24 is a trendy lifestyle convenience store and the fastest-growing convenience store brand in Korea with over 2,100 stores. We are setting up outlets in Malaysia.


Job Description

Role and Responsibilities:

  • Responsible for all kinds of product preparation, production and serving arrangement in accordance with recipes, guidelines and standards set by Head.
  • Fully aware of all menu items, their recipes, methods of production and presentation guidelines and standards.
  • Follows the instructions from the immediate superiors to complete the daily tasks.
  • Knowledge of basic standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Ensures the correct rotation by FIFO, maintains a stock level of all food products and ensures spoilage or wastage at an acceptable level.
  • Adhering to Halal Certification Standard on food safety, hygiene quality and sanitation.
  • Performing all kinds of cleaning duties and ensuring that the kitchen and workstations are clean and properly sanitized at all times.
  • To regularly assess and monitor to ensure that all equipment remains clean and in good working order.

Qualifications and Education Requirements

  • Candidates with a minimum of 3 years of experience in either hotel or central kitchen.
  • Possess at least SPM /relevant culinary certificates will be an added advantage.
  • Proficiency in English and Bahasa Malaysia.
  • 2 vacancies based at Subang Jaya.
  • 2 vacancies based at Bangsar South outlet.

  Apply Now  

Ed.Ju Omakase - Sushi Chef (CDP Level)

23-Apr
Vibrant Tropical Sdn Bhd - Ed.Ju Omakase & Lounge | 21742Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

Vibrant Tropical Sdn Bhd - Ed.Ju Omakase & Lounge

Vibrant Tropical Sdn Bhd operates Ed.Ju Omakase and Lounge - the only 10 seats omakase restaurant in Kuala Lumpur.
Ed.Ju is known to be the only omakase restaurant that serve aged sushi. 


Job Description

  • Candidate must possess at least Primary/Secondary School/SPM/"O" Level, Diploma/Advanced/Higher/Graduate Diploma in any field.
  • Required language(s): English, Mandarin, Bahasa Malaysia
  • At least 2 Year(s) of working experience in the related field is required for this position.
  • Must possess good personality and attitude to learn from senior members.
  • Ability to work alone and as a team are foremost important.
  • 5 days work per week.
  • EPF, SOCSO, Medical Benefits, Bonus.
  • Meal on Duty
  • Ability to work under pressure is a must.
  • Incentive included.

  Apply Now  

Head Chef

23-Apr
Mystic Lotus Sdn Bhd | 21731Malaysia - Kuching
This job post is more than 31 days old and may no longer be valid.

Mystic Lotus Sdn Bhd

Mystic Lotus Sdn Bhd operates Sarawak's LE SAIGON RESTAURANT at Emporium. It is the leading restaurant in Kuching for Vietnamese cuisine and culture.
We showcase different regions of Vietnam's food culture with high quality ingredients direct from Vietnam and we maintain a sustainable growth of our own Greens and Herbs in house.  Everyday we must choose one good food!


Job Description

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

  • Control and direct the food preparation process and any other relative activities
  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
  • Approve and “polish” dishes before they reach the customer
  • Plan orders of ingredients according to identified shortages
  • Arrange for repairs when necessary
  • Remedy any problems or defects
  • In charge of hiring, managing and training kitchen staff
  • Oversee the work of subordinates
  • Comply with nutrition and sanitation regulations and safety standards
  • Foster a climate of cooperation and respect between co-workers

Requirements

  • Proven experience as Head Chef
  • Exceptional proven ability of kitchen management
  • Ability in dividing responsibilities and monitoring progress
  • Good communication and leadership skills
  • Up-to-date with culinary trends and optimized kitchen processes
  • Credentials in health and safety training
  • Related certificates or studies in Culinary

Salary range starts from RM3000 & above (depending on years of experience)

  Apply Now  

Executive Chef

23-Apr
Geno Hotel | 21741Malaysia - Subang Jaya
This job post is more than 31 days old and may no longer be valid.

Geno Hotel

Geno Hotel is a brand new 4 star business class hotel. Equipped with 244 rooms, the hotel will be offering deluxe international class accommodation and contemporary facilities to our guests. It aspires to provide exquisite, professional and pleasant hospitality experience to the business and leisure market segments. 
At Geno Hotel, we focus on career development and succession planning for our talents. We strive to deliver amazing hospitality experience and thrive on the mission of exceeding our guests’ expectations. 

If you are passionate about people, possess a “can do” attitude and have what it takes to excel in hospitality industry, we encourage you to explore any of the following positions that may fit your career goals.
 


Job Description

Responsible for all food production including all items produced for the hotel.

Menu development, food purchase specifications and standardized recipes.

Development and monitoring of food and manning for the department.

Responsible for maintaining the highest professional food quality and hygiene standards throughout the operation.

Ensures training and development of all related staff and sets high international standards throughout the kitchen operations.

Primary Responsibilities:

• Plans menus for all food outlets in the Hotel.

• Schedules and coordinates the work of chefs, cooks and other kitchen employees.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Establishes controls to minimize food and supply waste and theft.

• Develops standard recipes and techniques for food preparation and presentation to assure consistency in quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to assure that financial goals are met.

• Consults with the Food & Beverage Manager and CEO about food production aspects of any special promotions or events.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Evaluates food products to assure that quality standards are consistently maintained.

• Interacts with other dept for feedback and to assure that food production consistently exceeds the expectations of guests.

• Evaluates products to assure that quality, price and related goods are consistently met.

• Develops policies and procedures to enhance and measure quality.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Provides training and professional development opportunities for all kitchen staff.

  Apply Now  

Kitchen Crew & Manager x50 / Island-wide/Gross up to $5k/Good Benefits!)

23-Apr
Align Recruitment Pte Ltd | 21733Singapore - Singapore
This job post is more than 31 days old and may no longer be valid.

Align Recruitment Pte Ltd

Meet Align Recruitment! We are a professional recruitment consultancy established by experienced, passionate, enthusiastic recruiters and HR Professionals.
We are determined to provide extensive in the recruitment process to find the right candidate for your business.
We offer a range of services including Permanent Placement, Contract staffing and International Recruitment Services for all our clients.
We also focused on building excellent connections. Our diligent team is here to understand your requirements to provide the finest candidate for your roles

We collaborate with various industries such as
  • Retail
  • Food and Beverage
  • Banking and Finance
  • Healthcare and Life science
  • Logistics
  • Manufacturing
  • Information Technology
Fee free to contact us to know more on our recruitment services.Let us assist you with all of your recruiting needs! 


Job Description

Kitchen Crew & Manager x50 / Island-wide/Gross up to $5k/Good Benefits!)
Looking for the following positions in the F&B Industry:

1) Looking for Kitchen Service Crew/Section Leader / Junior Section Leader/ Management Trainee
2) Looking for Restaurant Manager/Assistant Manager
Job Highlights
• Attractive Basic Salary $1800 - $4000
• Medical Benefits + Annual Leave
• AWS + Variable Bonus!
• Island-wide locations
Responsibilities:
• Serving of food and drinks to customers,
• Attend to requests and cashiering
• Assist of food preparation in kitchen
• To maintain cleanliness of work stations
Requirements:
• No experience needed as training will be provided.
• Can work in Kitchen and Service.

You may WhatsApp your resume to to wa.me/6583890377 or send your resume to ethel@alignrecruitment.com.sg for more information.
Regret to inform you that only shortlisted candidates will be contacted by our consultants.
Align Recruitment Pte Ltd (20C0253)
Ethel Tan Seok Khoon (Reg No. R2096281)

  Apply Now  

SENIOR DEMI CHEF

22-Apr
IRDECO F N B SDN. BHD. | 21716Malaysia - Alor Setar
This job post is more than 31 days old and may no longer be valid.

IRDECO F N B SDN. BHD.

The Place by DECO – for A Great Rendezvous
An apt description for a great culinary experience, that serves one of the finest and succulent steaks in Alor Setar, Malaysia.
The interior, while full of simplicity narrate an atmosphere that is gastronomically enriching, pleasing the palate as you savour that mouth-watering and delectable cut of Tomahawk or Wagyu on the entrée. Our menu speaks volume of quality and the selection is a cut above the rest. It is never frozen, only chilled at the right temperature. In ensuring that only the best is being served, the Chef will cut the selection and it will be ready for packaging for our in-house chiller. Diners will make their choice from our chiller and their selection will be given a Michelin star treatment by our Chef.
Our most notable cut, the Tomahawk and the Wagyu when accompanied by creamy mashed potato and The Place by DECO signature sauce, will be a dish that will let your thoughts wander beyond the mystique of gastronomy and yonder.


Job Description

Job Description

  • Candidate must possess at least Professional Certificate in Food & Beverage Services Management or equivalent.
  • Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

JOB RESPONSIBILITIES

  • Accurately measuring meal ingredients for the Chef de Partie.
  • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
  • Preparing basic salads and sauces as directed by the Chef de Partie.
  • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
  • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
  • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
  • Performing basic cleaning duties and ensuring that work stations are properly sanitized.
  • Plating and presenting meal items as per the Chef de Partie’s instructions.
  • Carry out any other duties as required by management

REQUIREMENTS

  • At least a certification in Culinary Arts, diploma in Food and Beverage and any related field.
  • Required Skills: MS Office, MS Power point
  • Good command of English and Bahasa Malaysia (verbal and written)
  • Highly creative
  • Good knowledge in Food and Beverage industry
  • Passionate about F&B career and keen to advance his/her managerial experience
  • Able to work long hours, weekends and Public Holidays.
  • Strong leadership and communication skills.
  • Able to work independently with minimum supervision.
  • Confident, dynamic and creative
  • Self-driven and result oriented. Love brand building with high passion to succeed

Benefits :

  • We contribute EPF and SOCSO to our staff and also medical benefit.  
  • Company trip every year
  • Positive and friendly working environment with the best management.   
  • Once in a month we will do Team Building Activities and short gateway to release stress and to know each other more closer!
  • Annual bonus for all staff.    
  • Reasonable number of annual leaves entitlement.
  • Salary depends on experience and performance after 3 months

  Apply Now  

Chef

22-Apr
Restoran Cellam | 21715Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

Restoran Cellam

Cellam Restoran Family Restaurant is located in Bangsar and is part of the Casual Restaurants Industry. Cellam Restoran has 11 total employees, we serve customers with classy dining with various Vegetarian and Non Vegetarian food

We all have to eat, so we consider it essential not only to ensure food safety, but also to focus on the health of our customers. We believe that by providing good food and serve our customer with our experienced customer Service personnels are able to effectively communicate with customers and interact with our Customers thus making their meals a smooth, hurdle less process


Job Description

We are looking for reliable Chef and join in hand with our Kitchen Crew Members. Our restaurant located at Bangsar with easy access via LRT. The most dedicated and effective Chef and Crew Members  If you keen to build a career in F&B Industry, welcome to apply.

Experienced and talented Indian chef skilled in the preparation and serving of Asian foods and south Indian Food, Tiffin . Adhering to standards in cooking capable of giving every meal an exciting and unique spin that always impresses.

  • Specialties include traditional ,Chicken Manchurian, Northern and Southern food and ladoos
  • Experience with various Indian food recipes plating styles ambience and presentation
  • Familiar with Indian culinary cooking methods products and techniques
  • Strong background in sustained and Indian influenced practices utilized in the culture and cuisine
  • Organized planner of menu development focused on Indian food items
  • Knowledge of Indian spices and cooking tools
  • Comfortable adjusting food to taste diet etc.
  • Certified and licensed in the handling of food
  • Positive and hardworking personality
  • Punctual and can work under pressure
  • Able to work in a team with different nationalities
  • Perform ad hoc duties as assigned
  • Responsible and trustworthy
  • Can start work immediately

  Apply Now  

Chef de Partie/ Junior Sous Chef

21-Apr
Cultivate | 21688Hong Kong - Central
This job post is more than 31 days old and may no longer be valid.

Cultivate

We are a new restaurant opening in Morrison Hill, Wanchai, founded by a rising star chef in Hong Kong.  This will be a New American style Tavern that will highlight sub-regional American dishes presented in a casual-but-refined manner, while providing an American style service that showcases "Southern Hospitality".  


Job Description

Open Kitchen restaurant recently opened. Seeking Junior Sous Chef and Chef de Partie that can work with the Chef/owner and Chef de cuisine in organizing, creating, executing dishes from cold and hot station.

This restaurant will redefine "fine casual" dining, providing diners with elaborate and intuitive dishes in a refined, but loose, setting.   There will be a heavy emphasis on seasonal produce, vegetables, and unconventional cooking.

Restaurant Info:

  • Restaurant will be opened 6 days a week, dinner service only.
  • 22 covers a night
  • Tasting menu only; wine pairing and juice pairing available
  • Food will have strong focus on seasonal produce and modern techniques
  • Open kitchen, Chef's Table dining experience
  • Every chef is expected to serve and explain dishes, as well as interact with customers

The applicant must have:

- Cold Station experience

- Hot station experience (for Jr. Sous Chef)

- tenure at fine dining and well established kitchens

- Experience in open-kitchen, omakase, chef's table restaurants is preferred (not requirement)

Additional Job Info:

  • 6 days off a month
  • Staff meal included
  • Discretionary monthly bonus after passing probation
  • 12 AL days

Job Types: Full-time, Permanent

Salary: $19,000.00 - $23,000.00 per month

  Apply Now  

Chef de partie

19-Apr
Red Hot International Limited | 21614Hong Kong - Central & Western Area
This job post is more than 31 days old and may no longer be valid.

Red Hot International Limited

We are a leading catering group located in Hong Kong with 3 branches (Central, Wan Chai & Tung Chung). To cope with our rapid business development, we are inviting energetic and reliable team members to join us : -


Job Description

Job descriptions:

  • Carry out daily operation on food preparation and cooking assigned by the Head Chef
  • Ensure that food and plating to meet quality standards
  • Ensure work safety and food hygiene standards
  • Carry out any other duties as required by Head Chef when needed

Requirements:

  • Experience for Hot Section
  • Good Hygiene knowledge
  • Able to work in a busy kitchen efficiently
  • Hard working, enthusiastic, reliable
  • Good communication skills
  • Proficient in English

Job Location: Central Soho, Wanchai

Interested parties please send your full resume with expected salary to The Human Resources Department by clicking "Apply".

All applications will be treated in strict confidential and used for recruitment-related purpose only.

  Apply Now  

Head Chef / Assistant Head Chef

19-Apr
MUJI (Hong Kong) Company Limited | 21600Hong Kong - Not Specified
This job post is more than 31 days old and may no longer be valid.

MUJI (Hong Kong) Company Limited

MUJI is committed to live up to its principles of offering high quality products at reasonable prices.  We strive to continue expanding its array of merchandise to cater to the diverse needs and lifestyles of customers.

To cope with our continuous growth and development of the business, we are now seeking for high caliber candidates to join as a member of our team.


Job Description

Responsibilities

  • Responsible for overall kitchen operations and food productions according to company standard
  • Develop recipes and portion specifications by consumer tastes, nutritional needs, product specifications
  • Ensure all products are prepared consistently and meet company appearance/ quality standards Perform cost control planning such as food ingredients order, daily disposal & inventory
  • management
  • Ensures compliance with food handling and hygiene standards
  • Trains, develops and motivates kitchen staff to meet and exceed established food preparation standards on a consistent basis
  • Inspect all kitchen supplies, equipment and work area to compliance with established standards
Requirements
  • Higher diploma in catering, western cooking focused
  • 10 years relevant food production and operations experience, in which at least 5 years in supervisory level 
  • Knowledge of food safety, sanitation and hygiene (HACCP or ServSafe)
  • Certified in Hygiene manager preferred
  • Strong leadership, problem-solving, communication and interpersonal skills
  • Highly organized with strong multi-tasking skills and attention to details
  • Japanese language knowledge is a plus
  • Candidates with less experience will be considered as Assistant Head Chef
A competitive package and promising career prospect will be offered to the right candidate. Interested parties please send detailed resume with expected salary and availability by clicking "Apply Now" to submit your application. 


The personal data collected will be treated in strict confidence and used for recruitment-related purpose only. Applicants who are not invited for interview within 4 weeks may consider their applications unsuccessful.  All personal data of unsuccessful candidates will be destroyed after 6 months.

MUJI (Hong Kong) Company Limited is an equal opportunities employer.

  Apply Now  

Pastry Chef

19-Apr
United Trillion Limited | 21615Hong Kong - Not Specified
This job post is more than 31 days old and may no longer be valid.

United Trillion Limited

我們是一所發展中的本地創新飲食集團,並致力將創新飲食思維帶入香港飲食文化。我們現正為籌組一個台式輕食品牌作人才招募!


Job Description

Responsibilities

The Pastry Chef will supervise the daily production for all dessert item in both Boutique and Central Kitchen. He / She will assist in dessert menu design aligning with brand concept. He / She will also lead the kitchen team to do the innovative fusion dessert project.

Requirement

  • 5 years’ pastry experience, including 2 years’ team supervision experience.
  • Experience in fusion dessert design is a strong advantage.
  • Good knowledge in world pastry trend.
  • Highly innovative in pastry design.
  • Well known in food quality control and hygiene standard required by legal.
  • Hygiene Supervisor Certificate Holder is preferred.
  • Experience in opening team recruitment is a plus. 

For applicants interested in joining our team, please send your application (1. Resume 2. Expected Salary AND 3. Pastry Portfolio) by clicking Apply Now

  Apply Now  

CHEF DE PARTIE

19-Apr
Frites Management Limited | 21617Hong Kong - Not Specified
This job post is more than 31 days old and may no longer be valid.

Frites Management Limited

FRITES - Belgium on Tap is a Belgian beerhouse restaurant in Hong Kong. It presents delicious, traditional European fare washed down by one of Hong Kong’s largest selections of draught and bottled Belgian beer. 

As one of the city’s leading restaurant management companies, we consistently establish venues that are unique and innovative. Part of our success is our uncompromising level of service. We believe that our staff are one of our greatest assets and look first and foremost at those who are willing to be part of a family. 

Our growing chain is looking for motivated, enthusiastic individuals to join our team.


Job Description

Job Description:

  • Preparing and producing all food items and general kitchen operations
  • Ensure food production, quality and consistency are in accordance with recipes and standards
  • Take direction from sous chef and head chef

We are looking for:

  • BIG SMILE
  • Passionate & responsible
  • Self-motivation, punctual with good team spirits and ability to learn
  • Team player with a positive attitude and can communicate in English
  • Experience preferred but not a must

Great benefits:

  • 5-day working week
  • 2 days off a week
  • Competitive wages and weekly tips
  • Monthly performance bonus
  • Career growth opportunities
  • Education & training provided 

1-3 years of working experience in western cuisine is highly preferred but not a must
Only apply if you currently reside in Hong Kong and have the correct work permits & visa's

Locations:
Tseung Kwan O, Tai Kok Tsui, North Point

  Apply Now  

Demi Chef de Partie

19-Apr
Primrose City Ltd | 21616Hong Kong - Wan Chai
This job post is more than 31 days old and may no longer be valid.

Primrose City Ltd

Primrose City Limited under its brand names Winebeast, Le Bistro Winebeast and AOC eat & drink has been offering wine and French food in Hong Kong since 2013. With the aim to make French wine and food accessible to most consumers, we welcome Wine and Food enthusiasts looking to broaden their horizons in a dynamic workplace.


Job Description

  • All cash tips go to staff
  • 5-day Week
  • 10 annual leave per year

***

Competitive salary, negotiable depending on experience varying from $15,000-$17,000

MORE INFORMATION ABOUT OUR RESTAURANT

  Apply Now  

Chef de Partie ( Pastry )

19-Apr
PT Bumi Berkah Boga | 21603Indonesia - Jakarta Raya
This job post is more than 31 days old and may no longer be valid.

PT Bumi Berkah Boga

The idea of Kopi Kenangan started because the founders have the mission to spread their passion for Indonesian coffee.
We would like to invite everybody to enjoy great coffee, great vibes, and get connected through a cup of great coffee.
Kopi Kenangan is a gathering ground for coffee enthusiast, quality producers and every individual who takes pride in what they do and do it with the utmost care.
We believe that simplicity is the highest form of art, therefore we want to create an uplifting and enlivening environment. We hope to promote wholesome living and a true sense of community.


Job Description

Responsibilities:

  • Plan and delegate daily tasks in kitchen ( Pastry )
  • Supervise and Monitor kitchen operational process, preferably pastrie process
  • Provide reports to superior related kitchen activities
  • Lead team in his or her section

Job Description:

  • Candidate must possess at least Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent
  • At least 2 Year(s) of working experience in the related field is required for this position
  • Preferably Staff (non-management & non-supervisor) specialized in Food/Beverage/Restaurant Service or equivalent

  Apply Now  

Chef De Partie

19-Apr
THE PEARL KUALA LUMPUR | 21622Malaysia - Kuala Lumpur
This job post is more than 31 days old and may no longer be valid.

THE PEARL KUALA LUMPUR

We are a  dynamic, exciting place to work. We hire exceptional people, and every one of them is empowered to think independently, take initiative and be innovative. We invite you to explore the world of opportunities waiting for you.


Job Description

To assist the Section Chef in all matters concerning the individual kitchen and keep the section chef informed all matters concerning in the kitchen.

DUTIES & RESPONSIBILITIES

1.   Responsible for supervising, coordinating and participating in the activities of the personnel engaged in the preparation of food items for the Kitchen assigned.

2.   Supervises, co-ordinates and participate in the preparation of mise-en-place, cooking of a last minute short orders etc.

3.   Checks the daily menu to determine the kind and quantity of items to be prepared.

4.   Prepares the requisitions for groceries and food items based on the daily menus and forecasts.

5.   Receives guests orders from the waiters and announces orders to the personnel concerned.

6.   Dispenses food only against valid guests or officer’s checks making sure that food dispensed is in accordance with the approved preparation presentation with garnishes and proper serving temperature.

7.   Sees the personnel handle and use the kitchen utensils properly.

8.   Ensures cleanliness of all utensils, cooking equipments, working tables and cold rooms etc.

9.   Ensures the hotel’s cost control policies and procedures are followed.

10.Participates in training, motivating and evaluating the performance of Kitchen      

    personnel in his area assigned.

11.Take immediate actions to rectify recently observed faults, shortcomings or deficiencies in his area assigned.

12.Prepares returned food and spoilage report for the executive chef’s office.

13.Inspects regularly his section and store refrigerators and chillers, checking proper storage implementation of first in first out procedure, quantity and quality of item stored and functionability of refrigerator and its proper temperature and reports any irregularity to his Senior Chef or Sous Chef.

14.Maintains favorable working relationship within the department which will be conductive to maximum employees morale.

15.Undertakes and promptly discharge any other assignment which are not

specifically mentioned above and which may be required or requested by the Executive Chef or by the Executive Office.

GENERAL

1.   To perform all duties and responsibilities applicable to the position of Chef de partie and any other functions as may be assigned by Management from time to time.

  Apply Now  

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