Sous Chef (Velvet Cinemas by GSC, Sunway 163 Mall)
- Manage function and event menu according to required marketing
7 days
100+ Culinary Techniques Jobs in Kuala Lumpur - October 2026 - High Salaries - Page 2
Showing 132 jobs results for
"culinary techniques"
in Kuala Lumpur
Chef de Partie (Velvet Cinemas by GSC, Sunway 163 Mall)
- Assist the sous chef and F&B Manager to develop new dishes and menus
7 days
Demi Chef (Aurum Theatre, The Gardens Mall)
7 days
Sous Chef (Aurum, The Exchange)
- Manage function and event menu according to required marketing
7 days
Sous Chef (GSC Melawati Mall)
- Manage function and event menu according to required marketing
7 days
Chef de Partie (GSC Melawati Mall)
- Assist the sous chef and F&B Manager to develop new dishes and menus
7 days
Chef de Partie (Aurum, The Exchange)
- Assist the sous chef and F&B Manager to develop new dishes and menus
7 days
- Assisting with the management of food hygiene practices.
1 day
- Maintain a high level of cleanliness and organization within your assigned station and the overall kitchen environment, adhering to strict food safety and sanitation regulations.
9 days
- Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
15 days
- Maintain excellent cooking standards and enhance buffet presentation through creativity and attention to detail.
30+ days
- Control the assigned service line during meal periods.
30+ days
- Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
28 days
- Assist with menu preparation and kitchen coordination.
3 days
- Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
28 days
- Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
28 days
- Monitor stock levels for ingredients in your section, reporting shortages to the Head Chef.
24 days
- Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.
4 days
- Prepare & Cook Food
9 days
- Monitor food preparation, portion control, and presentation to maintain established standards.
30+ days
- Responsible to order food supplies and kitchen equipment as needed.
30+ days
- Maintaining strict hygiene and food safety standards in compliance with all relevant regulations
23 days
- Ensure production is completed according to the assigned schedule and outlet requirements.
7 days
- Manage ingredient requirements, purchasing and supplier sourcing or negotiation to maintain quality and cost effectiveness.
28 days
- 6 days per week
2 days
- To ensure all kitchen equipment and tools are always cleaned and in proper working
30+ days
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
5 days
- Follow the correct cooking methods and preparation procedures for assigned menu items.
11 days
- Conduct daily food tastings and immediately correct issues involving quality, taste or presentation.
30+ days
- Assist in preparing breakfast, buffet, à la carte, wedding and banquet meals.
15 days