- Persiaran TRX Bandar Kuala Lumpur WP Kuala Lumpur Malaysia 55100

Working Location
Job Description
Requirements
Culinary certification from an accredited culinary school or college
Sous Chef: around 4 years as a Sous Chef, or 3-4 years in a similar role with a cruise line, 4 or 5-star hotel or resort
Chef de Cuisine: senior galley or kitchen leadership experience running a section or outlet
Strong food-safety and HACCP knowledge
Good spoken English and strong team-leadership skills
Willing to work onboard a cruise ship on a 6-month contract
Open to Malaysian and Singaporean candidates
Responsibilities
Sous Chef: supervise food preparation and presentation to company recipes, with strong portion, quality and cost control
Chef de Cuisine: lead a galley section or outlet, its menus and its team
Manage food storage, stock and requisitions and control wastage
Train and coach the kitchen team and demonstrate cooking techniques
Ensure HACCP, hygiene and food-safety standards are met at all times
Run daily food-production routines and mise-en-place
Report to the Executive Chef
Benefits
Skills
MRT - TUN RAZAK EXCHANGE
0.2 km
MRL - BUKIT BINTANG
0.9 km
MRT - BUKIT BINTANG
0.9 km
MRL - IMBI
1.0 km
LRT - PUDU
1.1 km
MRT - COCHRANE
1.1 km
MRT - CONLAY
1.1 km
MRL - RAJA CHULAN
1.4 km
MRL - HANG TUAH
1.4 km
LRT - HANG TUAH
1.4 km
MRT - CHAN SOW LIN
1.5 km
LRT - CHAN SOW LIN
1.5 km
MRT - PERSIARAN KLCC
1.7 km
MRT - MERDEKA
1.8 km
LRT - PLAZA RAKYAT
1.9 km
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