SOUS CHEF
- Ensure food quality, taste, portion size, and presentation are consistent.
19 days
5,000+ Commis Jobs in Malaysia | Job Vacancies | October 2026 | Ricebowl - Page 132
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11 days
Chef De Partie
- Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
11 days
Junior Sous Chef
11 days
ASSISTANT HEAD CHEF
11 days
Chef de Partie
- Memastikan semua makanan disediakan mengikut resipi, sukatan dan SOP yang ditetapkan oleh syarikat.
11 days
Chef De Partie-Sous Chef (Western Cuisine) - LCYL
- Any other duties assigned
10 days
Sous Chef, Pastry
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
11 days
Cook I (Pastry)
- Make sure all kept item must have date and labelled.
11 days
Executive Sous Chef
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
11 days
Executive Pastry Chef
- Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
11 days
ASSISTANT HEAD CHEF
- Assist with manpower planning, duty allocation, training, and performance monitoring.
12 days
Cook (Indian Cuisine)
12 days
SiChuan Cuisine Chef
12 days
Chef de Partie
11 days
Executive Chef
- To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
20 days
Part time cook
- **返工時間：** 每星期返 3-4 日，每日 6:00 PM – 9:00 PM (主要做 Dinner peak 晚餐高峰期)
12 days
Cook ( Japanese cuisine )
- Ensure sufficient supplies and approved substitutions are available for smooth preparation.
12 days
12 days
ASSISTANT HEAD CHEF
12 days
CHEF DE CUISINE
12 days
Chef de Partie
- Monitor food quality, portion sizes, and presentation to maintain consistency and guest satisfaction.
12 days
Cook - Kitchen Assistant
12 days
Jr-Sous Chef
12 days
11 days
Salad Bar Chef
11 days