194 Chef Internship jobs in Malaysia

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

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• Conduct engaging and informative product demonstrations, inspire customers and Distributor’s sales team with creative applications.
• Execute product and application training across stakeholders (customers, distributor, sales representatives).
• Collaborate with Chefs and Food Services customers to develop and optimize menus.
• Drive Solution / Concept selling via Ideation sessions and manage entire process from initial stage to launch stage.
• Build and maintain strong relationship with HoReCa customers and chefs.
• Increase brand visibility through marketing campaigns and trade activities.
• Grow tandemly with region’s assigned area on the business target, include SKU portfolio performance and new account development.

JOB REQUIREMENTS

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Culinary Arts or equivalents.
• Minimum 2 years of Culinary experience.
• Possess vehicle and must be willing to travel around East Malaysia.
• Possess customer management skills with solid selling essentials skills and negotiation skills.
• Possess knowledge and experience in Foodservice industry will be added advantage.
• Good learning attitude and have strong business entrepreneur mindset.
• Pleasant personality with excellent communication, presentation and writing skills.
• Computer literate and competent in MS Office.

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A technical chef who is responsible to identify business opportunities, create & sustain local market’s demand to maximize potential business growth.

• Conduct engaging and informative product demonstrations, inspire customers and Distributor’s sales team with creative applications.
• Execute product and application training across stakeholders (customers, distributor, sales representatives).
• Collaborate with Chefs and Food Services customers to develop and optimize menus.
• Drive Solution / Concept selling via Ideation sessions and manage entire process from initial stage to launch stage.
• Build and maintain strong relationship with HoReCa customers and chefs.
• Increase brand visibility through marketing campaigns and trade activities.
• Grow tandemly with region’s assigned area on the business target, include SKU portfolio performance and new account development.

JOB REQUIREMENTS

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Culinary Arts or equivalents.
• Minimum 2 years of Culinary experience.
• Possess vehicle and must be willing to travel around East Malaysia.
• Possess customer management skills with solid selling essentials skills and negotiation skills.
• Possess knowledge and experience in Foodservice industry will be added advantage.
• Good learning attitude and have strong business entrepreneur mindset.
• Pleasant personality with excellent communication, presentation and writing skills.
• Computer literate and competent in MS Office.

#J-18808-Ljbffr

Conduct engaging and informative product demonstrations, inspire customers and Distributor’s sales team with creative applications. Execute product and application training across stakeholders (customers, distributor, sales representatives). Collaborate with Chefs and Food Services customers to develop and optimize menus. Drive Solution / Concept selling via Ideation sessions and manage entire process from initial stage to launch stage. Build and maintain strong relationship with HoReCa customers and chefs. Increase brand visibility through marketing campaigns and trade activities. Grow tandemly with region’s assigned area on the business target, include SKU portfolio performance and new account development. JOB REQUIREMENTS

Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Culinary Arts or equivalents. Minimum 2 years of Culinary experience. Possess vehicle and must be willing to travel around East Malaysia. Possess customer management skills with solid selling essentials skills and negotiation skills. Possess knowledge and experience in Foodservice industry will be added advantage. Good learning attitude and have strong business entrepreneur mindset. Pleasant personality with excellent communication, presentation and writing skills. Computer literate and competent in MS Office.

#J-18808-Ljbffr

A technical chef who is responsible to identify business opportunities, create & sustain local market’s demand to maximize potential business growth. Conduct engaging and informative product demonstrations, inspire customers and Distributor’s sales team with creative applications. Execute product and application training across stakeholders (customers, distributor, sales representatives). Collaborate with Chefs and Food Services customers to develop and optimize menus. Drive Solution / Concept selling via Ideation sessions and manage entire process from initial stage to launch stage. Build and maintain strong relationship with HoReCa customers and chefs. Increase brand visibility through marketing campaigns and trade activities. Grow tandemly with region’s assigned area on the business target, include SKU portfolio performance and new account development. JOB REQUIREMENTS

Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Culinary Arts or equivalents. Minimum 2 years of Culinary experience. Possess vehicle and must be willing to travel around East Malaysia. Possess customer management skills with solid selling essentials skills and negotiation skills. Possess knowledge and experience in Foodservice industry will be added advantage. Good learning attitude and have strong business entrepreneur mindset. Pleasant personality with excellent communication, presentation and writing skills. Computer literate and competent in MS Office.

#J-18808-Ljbffr

We're seeking passionate and skilled culinary talents with expertise in Asian, Western, and Italian cuisines to join our vibrant and growing team. If you’re creative, team-oriented, and eager to grow in a dynamic kitchen environment, we’d love to meet you!

Job Description:

Oversee and coordinate the daily operations of the kitchen team to ensure smooth service, working closely with the Sous Chef or Head Chef to maintain high standards.

Delegate tasks to Commis Chefs and ensure that all mise-en place is freshly prepared and completed on time.

Manage the daily inventory of raw ingredients, semi-finished products, and finished goods.

Perform stock checks and ensure adequate supplies for daily production, including receiving, recording, and accounting for deliveries and stock.

Monitor the freshness and quality of food and ingredients, keeping track of both current and new items.

Assist with daily ordering, considering stock usage, menu planning, and business demand.

Maintain consistency in food quality by regularly checking portion sizes, quality, and presentation, ensuring they adhere to standard recipes.

Oversee portion control, minimize waste, and ensure cost control measures are implemented in the kitchen.

Ensure compliance with food safety and hygiene standards at all times.

Support the Sous Chef in managing all kitchen operations, including providing training for Commis Chefs, ordering supplies, supervising staff, and fostering staff development.

Collaborate with the Sous Chef in menu creation, recipe development, and dish innovation.

Adhere to all company policies, procedures, and legal requirements, including health and safety, hygiene, fire prevention, and employment law.

Perform any additional duties as directed by the Sous Chef or Head Chef.

Position Requirements:

1. Qualifications: Diploma in Culinary Art

2. Experience: Preferable with a minimum of 3-4 years of culinary experience as Demi Chef or CDP level

Have a passion for cooking.

Pleasant personality, good work attitude, responsibility, friendly and active personnel.

Fast learner and able to work in fast-pace kitchen.

Good command language in English & Malay

Willing to work on shift, weekend and public holidays.

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Salary match Number of applicants Skills match

Your application will include the following questions:

Which of the following cuisine types do you have experience with? Do you have experience with menu planning & costing? Which of the following types of qualifications do you have? What's your expected monthly basic salary? Which of the following statements best describes your right to work in Malaysia? How many years' experience do you have as a chef de partie? How much notice are you required to give your current employer? How many years' experience do you have as a production supervisor?

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thrilling, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thrilling, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Perks and benefits Medical Miscellaneous allowance Dental Sports (e.g. Gym) Parking Group Insurance, Training & Development, Annual Le

To help fast track investigation, please include here any other relevant details that prompted you to report this job ad as fraudulent / misleading / discriminatory.

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**Additional Information**
**Job Number** 25130746
**Job Category** Food and Beverage & Culinary
**Location** The Westin Kuala Lumpur, No 199 Jalan Bukit Bintang, Kuala Lumpur, Wilayah Persekutuan, Malaysia, 55100VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Pastry Culinary Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Recognizes superior quality products, presentations and flavor.
- Maintains food preparation handling and correct storage standards.
- Maintains purchasing, receiving and food storage standards.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and right temperature of all food products.
- Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Ensures compliance with all applicable laws and regulations.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Strives to improve service performance.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Purchases appropriate supplies and manage inventories according to budget.
**Supports Training and Development Activities**
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures property policies are administered fairly and consistently.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Brings issues to the attention of the department manager and Human Resources as necessary.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

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• Ensure the kitchen equipment is well maintained, and cooking ingredients are well-stocked.
• Responsible for the daily paperwork regarding ingredient ordering, duty roaster, petty cash, etc.
• Ensure the kitchen team understands and implements the correct portion sizes, accurate presentation, and content of dishes according to the recipe.
• Able to calculate, manage, and control food costs to achieve the budgeted Gross Profit.
• Ensure the kitchen, cooking areas, equipment, and food storage areas are clean, sanitized, and organized.
• Work closely with the Operations Manager to review, streamline, and improve operational processes to optimize productivity.
• Ensure all staff are trained in cleanliness, sanitation practices, discipline, and performance review.
• Perform any other duties assigned by the Operations Manager / General Manager.

Position Requirements

• Qualifications: At least a Diploma in Culinary Arts.
• Experience: At least 5 years of cooking experience as a CDP or 3 years as a Junior Sous Chef.
• Passion for cooking.
• Pleasant personality, good work attitude, responsibility, friendliness, and activeness.
• Fast learner.
• Strong adaptability.
• Willing to work shifts, weekends, and public holidays.
• Good command of English & Malay languages.
• Strong leadership skills.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Food and Beverage Services

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The Vasse Tavern is a boutique cocktail style tavern located in the heart of Busselton, a well known tourist town in the South-West of Western Australia. We pride ourselves on excellent service, quality produce, warm friendly service and cold beer. We value our staff, they are our number one priority in our business, and we believe that has a flow on effect to delivering fantastic service to our customers.

We are looking for an experienced, dynamic and innovative Head Chef who can take our very successful venue on a new culinary adventure. The venue typically does between 200 and 400 covers a day. Must understand client requirements, accurate costings of menu items, be prepared to change the menu seasonally as required and introduce weekly specials, must have exceptional staff management skills and the ability to train, motivate and develop their team. We offer a healthy work- life balance. If you believe you fit this criteria please send your CV to email below or call John on .

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