Chefs for restaurants and hotels

DESKRIPSI PEKERJAAN

Executive Sous Chef
  • Experience in 4 , 5  star hotels, with internationally exposure.
  • Culinary school graduate with more than 12 years of working experience in recognition establishments.
  • Good knowledge of European, Asian and local cuisine, Expertise in western and local, experience in menu creation.
  • Knowledge of micro word, excel spreadsheet.
  • Able to write and communicate in English is must, able to work closely and report to corporate chef and management.
  • Able to coordinate with various department head in the hotel.
  • Able to handle guest request and complaint.
  • Must be Ability to comply Company policies and standards. Setting role model for fellow staff.
  • Responsible to maintain established standardize procedure, productions and service quality of all dishes served in hotel F&B outlets.
  • Process of good leadership skills, able to coach, drive and lead the kitchen brigade.
Sous Chef ( Resto)
  • Experience in 4, 5 star hotels, preferably with  internationally exposure.
  • Culinary school graduate with minimum 10 years of working experience in recognition establishments.
  • Expertise in European, western cuisine with knowledge of Asian cuisine.
  • Computer Knowledge.
  • Able to communicate in English with the management, able to work closely and report to Executive Sous Chef.
  • Abilities to responsible and acting when Executive Sous Chef is away. 
  • Ability to maintain and comply standard procedure and quality of dishes served.
  • Able to maintain food costing and control wastage.
  • Responsible to the respective outlet, and teams mate.
  • Process of good leadership and communication skills and set as role model.
Pastry Chef
  • Baking Institute graduate with minimum 10 years of working experience in recognition establishments.
  • With 4, 5 star hotel experience or established bakery.
  • Expertise in French pastry, verities of cakes and dessert, preferably with bread baking experience.
  • Able to communicate in English with the management, able to work closely with corporate chef.
  • Computer Knowledge.
  • Working close with inter departments and report to Executive Sous Chef.
  • Responsible to maintain and comply standard procedure and quality of end product to cafe and restro.
  • Able to maintain food costing and control wastage.
  • Process of good leadership and communication skills and set as role model.
Baker
  • Baking Institute graduate with more than 5 years of working experience in recognition establishments.
  • Passion in baking, able to handle productions of varieties of European breads, danishes croissants for hotel.
  • Working closely with inter departments, report to Pastry Chef.
 
Local Chef
  • Minimum 7 years of working experience and specialize in regional Local ethnic cuisine
  • Responsible to supply and support banqueting. 
  • Able to work independently, report to Executive Sous Chef.
Butcher
  • Knowledge and specialize of handling all meat and seafood.
  • Preferably experience in 4,5 star hotel or established butchery with minimum 5 years working experience.
  • Able work independently and work closely with inter departments, report to Executive Sous Chef.
Demi Chef ( Restro, main kitchen hot/ cold, Pastry)
  • Culinary school graduate with minimum 3 years experience or 5 years working experience in 4,5 star hotels or establish restaurant.
  • Experience in western cuisine with passion of cooking. Sensible to taste, smell and presentation. 
  • Understand basic English. Keen to learn.
  • Pleasant personality and well Grooming.
Commis ( Restro, main kitchen hot/ cold, Pastry)
  • Fresh culinary school graduate or minimum 2 years working experience in western kitchen.
  • Able to understand basic English. Keen to learn.
  • Pleasant personality and well grooming.
 
Kitchen Helper (Main Kitchen)
  • No experience required, but advantage with some kitchen working experience.
  • Keen to learn. Pleasant personality and well grooming.
 
All positions​ come with
  • Competitive salary and remuneration package
  • Medical insurance
  • Annual Vacation
  • Staff entitlement
  • Incentives on performances
Do submit your full and complete resume with a passport photograph. In the resume, do state your current salary and remuneration which will be verified at interview.
 
There will be  a ​three​ month probation leading to a final confirmation.
 
Only shortlisted candidates will be contacted by us for ​positions at hand to employ​
 
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Deskripsi Perusahaan

An international hospitality management company is looking for ​various​ person​s​ to join ​an international team of Kitchen Brigade.​ looking at one position open for Executive Sous Chef, two positions for Sous Chef and four positions for either Chef d'partie or Commis Chef