Candidate must possess at least SPM certificate / Diploma in Hospitality Management or relevant certificates will be an added advantage. Candidate with working experience in hospital industry will be an added advantage. 1 year experience in related industry and knowledge 6 working days a week. Willing to work shift including weekend and Public Holiday.

Minimum Qualification Diploma in Hospitality & Certificate in culinary arts . Candidate with working experience in hospital industry will be an added advantage. Minimum of 15 years in related working experience in F&B or healthcare industry at the chef level. Willing to work shift including weekend and Public Holiday.

Ensure correct standards and methods of food preparation in the kitchen

Ensure to prepare Mis-en-place 3-day advance.

Ensure (Fist ...

Assist in creating and developing new dishes and recipes by keeping up with the latest market trends.

Handle customer comments and complaints and take swift corrective action after consultation with the Food and Beverage and department head concerned.

Responsible for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. ...

Maintain standard recipes and menu items that are innovative and unique in the presentation.

Assists and control expenses to ensure a profitable food production level accordingly to the set goals.

Train, develop and performs appraisal of all the kitchen staff down lines. ...

1. Proven experience as a Pastry Chef de Partie in a high-end restaurant, hotel, or pastry shop. 2. Demonstrated expertise in creating a variety of pastries and desserts. 3. Exceptional skills in baking, pastry decoration, and dessert presentation. Knowledge of various pastry techniques and trends. 4. Innovative and creative approach to pastry design, with the ability to develop unique and visually appealing desserts. 5. Strong leadership qualities, including effective communication, teamwork, and mentoring skills. 6. Strict adherence to food safety and hygiene standards, ensuring a clean and organized kitchen environment. Adaptability: Ability to work in a fast-paced environment, adapting to changing menus and guest preferences. 7. Formal culinary education or relevant certifications in pastry arts are advantageous.

Requirements: 1. Proven experience as a Chef de Partie or a similar role in a reputable restaurant or hotel, demonstrating excellent culinary skills and creativity. 2. Genuine passion for food and dedication to delivering exceptional culinary experiences. 3. Ability to work collaboratively in a high-pressure kitchen environment, fostering teamwork and positive morale. 4. Flexibility to work various shifts, including evenings, weekends, and holidays, as required by the hotel's operation schedule. 5. Strong leadership qualities, including effective communication, problem-solving, and decision-making skills.

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.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. ...

Daily kitchen closing checklist submit to Sous Chef by daily basis.

Prevent food spoilage through checks and ensure that all incoming and outgoing food items are up to agreed standards.

Ensure to prepare mise en place 3 days in advance. ...

Candidate must possess at least SPM certificate / relevant culinary certificates will be an added advantage Candidate with working experience in hospital industry will be an added advantage Willing to work on shift basis/ Public Holiday/ Weekends Fresh graduates are encourage to apply

Prepares orders according to established standards.

Pay attention to details and is consistent in his output.

Adheres strictly to safety and sanitation regulations. ...

Prepares daily a thorough mise en place of all items needed for the station.

Prepares orders according to established standards.

Pay attention to details and is consistent in his output. ...

2. Cooking: Execute cooking tasks under the supervision of senior kitchen staff. This may involve tasks such as grilling, sautéing, frying, and baking.

3. Plating: Assist in the plating and presentation of dishes, ensuring that each plate meets the established standards for quality and visual appeal.

4. Sanitation: Maintain cleanliness and hygiene in the kitchen area at all times. Adhere to food safety and sanitation standards, including proper storage and handling of food products. ...

Perform task within a timely manner.

Any other suitable task as and when assigned by Chef.

REQUIREMENTS: ...

Assist with dishwashing or serving as needed