We are a NON HALAL Western all day dining restaurant in seeking for friendly, and passionate service crew member to join our ever growing team.
Have passion in Pastries? We are Looking for passionate & driven individuals to help us take on the world one bacon roll at a time!
Now seeking a full team of passionate & self driven individuals to join us on a gastronomic adventure.
Attractive remuneration with added monthly service points and bonuses
Able to manage and work with the team for daily productions
Able to handle promotional activities
Operate and manage the pastry section of a kitchen, working together with the other chefs
Prepare a variety of baked goods
Decorate and present pastries and baked goods in a tasteful and beautiful way
Monitor and order ingredients, supplies and equipment
Meet with customers to discuss custom-made desserts or baked goods for special occasions
Ensure the bakery section of the kitchen adheres to health and safety regulations
Identify staffing needs, help to recruit new personnel and train them
Develop new seasonal recipes and menus and keep up with the latest trends
Able to manage work with the team on stock cost
The establishment is a non-halal restaurant.
Job Type: Full-time
Salary: RM2,200.00 - RM2,700.00 per month
Benefits:
Free parking
Meal provided
Opportunities for promotion
Professional development
Schedule:
Day shift
Early shift
Holidays
Rotational shift
Weekend jobs
Overtime pay
Ability to commute/relocate:
Kota Kinabalu: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
pastry and baking: 1 year (Required)
Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.
Assist the Sous Chef or Head Chef in duties such as but not limited to menu planning, stock control and ordering, training new staff members, and Kitchen management.
To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that the necessary stocks are on hand at the right quality and quantity.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Coordinates daily tasks with the Sous Chef.
To ensure that any anticipated shortages are communicated promptly to the Sous Chef or Head Chef.
Operate and maintain all department equipment and reporting of malfunctioning.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
To deputise in the Sous Chef's absence and take charge of the kitchen when directed to do so.
You may also be assigned other administrative and/or operational duties from time to time by the Management.
At Shangri-La Rasa Ria, Kota Kinabalu, we prioritize employee growth, offering learning and advancement opportunities. We provide competitive benefits and foster internal promotion, ensuring career progression within our organization. Our people are our greatest asset; we value them like family, treating everyone with honour and respect. We aim to be the preferred employer by offering competitive work benefits, equal opportunities, and comprehensive training for colleagues to advance and be acknowledged.
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This position is responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.
• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
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To fulfil all tasks below relating to operation but not limited to:
Maintaining quality standard. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Staff training. Responsible to supervise junior chefs or commis and other CDP
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Your duties may include but is not limited to selecting, hiring, training, counseling, scheduling and managing kitchen personnel, supervising and coordinating all related culinary activities.
Report directly to Hotel Manager on all matters relating to the operation of Kitchen department.
Estimate food consumption and requisition of food as well as ensuring that all costs are kept within budget; controlling food waste.
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Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.
Assist the Sous Chef or Head Chef in duties such as but not limited to menu planning, stock control and ordering, training new staff members, and Kitchen management.
To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
...
Your duties may include but is not limited to selecting, hiring, training, counseling, scheduling and managing kitchen personnel, supervising and coordinating all related culinary activities.
Report directly to Hotel Manager on all matters relating to the operation of Kitchen department.
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As an offshore cook, you play a crucial role in providing nutritious meals to crew members and ensuring their well-being during offshore operations. Your responsibilities encompass a variety of tasks essential for maintaining a high standard of food service and hygiene in a challenging offshore environment.
Your primary duty is to plan, prepare, and serve meals that meet the nutritional needs and dietary preferences of crew members. This includes breakfast, lunch, dinner, and snacks, often accommodating different cultural and dietary requirements. Your culinary skills and creativity are key to providing satisfying and varied meals that boost morale and productivity among the crew.
Maintaining cleanliness and hygiene in the galley and food storage areas is paramount. You adhere to strict sanitation standards, ensuring that all food handling practices meet regulatory requirements to prevent foodborne illnesses and maintain crew health.
Additionally, you manage inventory, order supplies, and ensure proper storage of food items to minimize waste and maintain adequate provisions throughout the offshore assignment. Your organizational skills and attention to detail are crucial for efficient kitchen operations and budget management.
Safety is a top priority in your role. You are trained in emergency response procedures and maintain a safe working environment in the galley, following protocols for fire prevention, personal protective equipment use, and hazard identification.
Overall, as an offshore cook, your dedication to providing quality meals, maintaining hygiene standards, and prioritizing safety contribute significantly to the well-being and morale of the crew during offshore operations.
Looking for passionate & driven individuals to help us take on the world one bacon roll at a time!
Now seeking a full team of passionate & self driven individuals to join us on a gastronomic adventure.
* Attractive remuneration with added monthly service points and bonuses
* Both with experience and entry level may apply
* Able to work long hours and a keen learner of new skills
* Training will be provided
The establishment is an non-halal Restaurant
Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security; report 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. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.
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Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
