Chief Chef
- Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.
28 days
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21 days
21 days
11 days
Chef de Partie (CDP)
- Preparing specific food items and meal components at your station.
21 days
21 days
Commis (Employee Restaurant): Hyatt Centric Kota Kinabalu - Local candidate only
- You will be responsible to provide an excellent and consistent level of service to your customers. The Commis is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.
21 days
11 days
Western Food Chef
- Prepare and cook a variety of Western dishes, including chicken chop, lamb chop, steak, pasta, burgers, and other menu items.
11 days
Tooling Technician
- Carry out preventive maintenance operations and scheduled machining operations.
11 days
F-B Commis II - Yardbird
- Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
11 days
MBS ASPIRE, Pastry and Bakery
- Observe and document workflows for pastry and bakery production across multiple outlets.
21 days
Chef de Partie (Banquet)
- Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
21 days
Chef de Partie (Akira Back)
21 days
Demi Chef - the kitchen table
21 days
21 days
Sous Chef - Courtyard By Marriott Subang
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
21 days
Commis 1
21 days
Commis - Fairfield by Marriott Kota Kinabalu
21 days
Chef de Partie - Fairfield by Marriott Kota Kinabalu
21 days
Pastry Chef
21 days
21 days
- Prepare pastry, dessert, bakery and confectionery items according to standard recipes and presentation guidelines.
11 days
- Support the Pastry Chef / Executive Pastry Chef in managing the daily pastry and bakery operation.
11 days
Indian Chef ( Education Sector)
- Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.
12 days
- Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
21 days
CHEF DE PARTIE
- Prepare, cook, and present dishes according to established recipes and presentation standards.
29 days
Tooling Technician
- Perform preventive and corrective maintenance on tooling, molds, jigs, fixtures, and manufacturing equipment.
12 days
Senior Chef de Partie (Savoury)
- Taking ownership of a savoury section within the kitchen and ensuring its smooth daily operation.
12 days