What Jobs are available for Open Career Day in Malaysia?

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Aloft Kuala Lumpur Sentral, No. 5 Jalan Stesen Sentral, Kuala Lumpur, Wilayah Persekutuan, Malaysia, 50470VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
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. 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 or for an entire work shift. 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.
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
_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 Aloft, we aren't your typical hotel-but we aren't too cool for school either. We're here to be our guests' launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they're in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We're looking for confident self-expressers who aren't afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Local Malaysian citizen.
+ High School graduate or above.
+ 5 years as cook in an All-Day Dining / Banquet / Main in an international brand hotels or resorts, or individual upscale restaurant with high standards.
+ At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.
+ Pre-opening experience in a resort environment would be ideal.
+ Possess a valid health certificate.
+ Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
+ Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
+ Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
+ A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
+ A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
+ Able to work with and consume all products and ingredients.
+ Able to convert recipes and follow them through.
+ Proficient in Microsoft Word and Excel.
+ Able to set priorities and complete tasks in a timely manner.
+ Work well in stress situations, remain calm under pressure and able to solve problems.
+ Excellent leadership skills.
+ Knowledgeable in HACCP.
+ Technical education in hospitality or culinary school preferred.
+ Good command in English, both verbal and written to meet business needs, preferred.
+ Work experience in similar capacity with international chain hotels preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Sous Chef - All Day Dining_
**Location:** _null_
**Requisition ID:** _HOT0C0L3_
**EOE/AA/Disabled/Veterans**

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Outlet Manager is concerned with the strategic management of the Restaurant, in line with prescribed Hilton policies and procedures.
**What will I be doing?**
As the Outlet Manager, you will be responsible for performing the following tasks to the highest standards:
- Maintain a high customer service focus by approaching your job with the customers always in mind.
- Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
- Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
- Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
- Create an environment where everyone in the department is focus on "creating that special experience" to deliver exceptional customer service.
- Actively seek verbal feedback from customers and team members at each service period.
- Agree on and implement actions to make improvements to customer service.
- Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager.
- Make sure all customers' requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.
- Be available to assist on duty in the restaurant and bars during any busy days or special events.
- Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.
- Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.
- Knowledgeable of Hilton departmental standards.
- Able to explain the standards to the team and Managers, assessing team members against these standards.
- Ensure that training on departmental standards is regularly conducted in the outlets.
- Monitor standards through regular standards review checks.
- Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.
- Implement and follow-through with improvements identified.
- Plan, prioritize, organize and control the day-to-day operation.
- Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.).
- Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
- Describe, assign and delegate duties and authority for the operation of the restaurant at all times.
- Understand the situation in other departments and their implications for your own department.
- Plan ahead and ensure adequate resources are available.
- Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
- Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
- Ensure that the shift is reviewed, and handovers and briefings are carried out.
- Maintain in-depth technical knowledge and skills required for the job.
- Establish good communication with the Kitchen team.
- Maintain event and function histories to assist with returning events.
- Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements.
- Attend and participate in regular F&B operational and roster meetings.
- Understand the goals of the hotel and the department's role in achieving it, communicating goals and clear direction to the team.
- Set and agree to departmental objectives for self and team.
- Represent the needs of the team to others in the hotel.
- Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
- Seek out and maximize departmental and hotel revenue opportunities.
- Be aware of potential highs and lows in the business.
- Create and implement sales promotions and team member incentives as per discussion with the F&B Manager.
- Assist the F&B Manager with preparation of event brochures.
- Identify, communicate and act on potential sales leads.
- Create an environment where "everyone sells".
- Supervise the financial performance of the department in line with the profit plan.
- Use key monitors and financial targets to evaluate the department's performance and make future plans.
- Complete regular financial and operating reports as required or requested by the F&B Manager.
- Forecast potential revenues and costs.
- Following company control procedures, control costs without compromising standards.
- Analyze and explain any financial variance against plan.
- Set-up and maintain leave plans for the department.
- Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.
- Understand the quantity and quality of people needed to operate the department.
- Assist with carrying out selection interviews and making effective recruitment decisions.
- Ensure that new recruits have all the relevant information before commencing employment.
- Assist with planning and ensuring departmental orientation is carried out.
- Ensure that the Orientation Training manual for each outlet is kept up to date.
- Ensure that standards training, and assessments are carried out.
- Ensure the health, safety and well-being of customers and all team members.
- Understand relevant OH&S legislations and their implications on the operation of the department.
- Communicate to the team their responsibilities within OH&S.
- Ensure that safe and healthy working practices are implemented at all times.
- Ensure that hygiene training is conducted at least once a year.
- Carry out any other reasonable duties and responsibilities as assigned.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
**What are we looking for?**
An Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- 2 to 4 years managerial position in an international hotel or resort. Pre-opening experience in a resort environment would be ideal.
- Familiar with computer systems.
- Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
- Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
- Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
- Strong leadership, people management and training skills.
- Guest oriented and able to confidently build and exceed service standards.
- Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
- Strong interpersonal skills and attention to details.
- Key strengths (under the 9 competencies) in people management communication and planning.
- Thorough knowledge of restaurant operations including food, beverages, supervisory aspects,
- service techniques, and guest interaction.
- Considerable skills in math and algebraic equations using percentages.
- Able to communicate in English and Bahasa, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
- Able to work under pressure and deal with stressful situations during busy periods.
- Outgoing personality and willing to work for long hours.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Food and Beverage_
**Title:** _Outlet Manager - All Day Dining_
**Location:** _null_
**Requisition ID:** _HOT0C0E8_
**EOE/AA/Disabled/Veterans**

Whether you're at the start of your career or looking to discover your next adventure, your story begins here. At **Citi** , you'll have the opportunity to expand your skills and make a difference at one of the world's most global banks. We're fully committed to supporting your growth and development from the start with extensive on-the-job training and exposure to senior leaders, as well as more traditional learning. You'll also have the chance to give back and make a positive impact where we live and work through volunteerism.
**Shape your Career with Citi**
We're currently looking for a high caliber professional to join our team as **Analyst, KYC Operations** (Internal Job Title: KYC Operations Analyst - **C09** ) based in Kuala Lumpur, Malaysia
Being part of our team means that we'll provide you with the resources to meet your unique needs, empower you to make healthy decisions and manage your financial well-being to help plan for your future. For instance:
+ We empower our employees to manage their financial well-being and help them plan for the future.
+ Citi provides access to an array of learning and development resources to help broaden and deepen your skills and knowledge as your career progresses.
**In this role, you're expected to:**
+ Partner with Relationship Management and Compliance teams to assist with the preparation, development, due diligence and approval of the electronic Know Your Client (KYC) record and supporting appendices
+ Create and maintain KYC records by obtaining information from internal and external sources (firm website, regulatory websites, etc.)
+ Partner with Relationship Management and Compliance teams to update system information from initiation to approval of KYC record and report workflow progress to supervisor
+ Validate the information within KYC records and Customer Identification Program (CIP) documents to ensure completion and accuracy
+ Ensure KYC records incorporate local regulatory requirements / Global Business Support Unit (BSU) Standards
+ Maintain BSU tool
+ Appropriately assess risk when business decisions are made, demonstrating particular consideration for the firm's reputation and safeguarding Citigroup, its clients and assets, by driving compliance with applicable laws, rules and regulations, adhering to Policy, applying sound ethical judgment regarding personal behavior, conduct and business practices, and escalating, managing and reporting control issues with transparency.
**As a successful candidate, you'd ideally have the following skills and exposure:**
+ Preferably with relevant experience but fresh graduates can apply
+ Bachelor's degree/University degree or equivalent experience
+ Candidate must be able to speak in Mandarin or Cantonese
Working at Citi is far more than just a job. A career with us means joining a family of more than 230,000 dedicated people from around the globe. At Citi, you'll have the opportunity to grow your career, give back to your community and make a real impact.
**Take the next step in your career, apply for this role at Citi today**
_ Family Group:**
Operations - Services
---
**Job Family:**
Business KYC
---
**Time Type:**
Full time
---
**Most Relevant Skills**
Business Acumen, Credible Challenge, Laws and Regulations, Management Reporting, Policy and Procedure, Program Management, Referral and Escalation, Risk Controls and Monitors, Risk Identification and Assessment, Risk Remediation.
---
**Other Relevant Skills**
For complementary skills, please see above and/or contact the recruiter.
---
_Citi is an equal opportunity employer, and qualified candidates will receive consideration without regard to their race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other characteristic protected by law._
_If you are a person with a disability and need a reasonable accommodation to use our search tools and/or apply for a career opportunity review_ _Accessibility at Citi ( _._
_View Citi's_ _EEO Policy Statement ( _and the_ _Know Your Rights ( _poster._
Citi is an equal opportunity and affirmative action employer.
Minority/Female/Veteran/Individuals with Disabilities/Sexual Orientation/Gender Identity.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Aloft Kuala Lumpur Sentral, No. 5 Jalan Stesen Sentral, Kuala Lumpur, Wilayah Persekutuan, Malaysia, 50470VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Management of Restaurant Team**
- Handles employee questions and concerns.
- Monitors employees to ensure performance expectations are met.
- Provides feedback to employees based on observation of service behaviors.
- Assists in supervising daily shift operations.
- Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
- Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
**Conducting Day-to-Day Restaurant Operations**
- Ensures all employees have proper supplies, equipment and uniforms.
- Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
- Ensures compliance with all restaurant policies, standards and procedures.
- Monitors alcohol beverage service in compliance with local laws.
- Manages to achieve or exceed budgeted goals.
- Performs all duties of restaurant employees and related departments as necessary.
- Opens and closes restaurant shifts.
**Providing Exceptional Customer Service**
- Interacts with guests to obtain feedback on product quality and service levels.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Encourages employees to provide excellent customer service within guidelines.
- Handles guest problems and complaints, seeking assistance from supervisor as necessary.
- Strives to improve service performance.
- Sets a positive example for guest relations.
- Assists in the review of comment cards and guest satisfaction results with employees.
- Meets and greets guests.
**Conducting Human Resource Activities**
- Supervises on-going training initiatives.
- Uses all available on the job training tools for employees.
- Communicates performance expectations in accordance with job descriptions for each position.
- Coaches and counsels employees regarding performance on an on-going basis.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Assists servers and hosts on the floor during meal periods and high demand times.
- Recognizes good quality products and presentations.
- Supervises daily shift operations in absence of Restaurant Manager.
_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 Aloft, we aren't your typical hotel-but we aren't too cool for school either. We're here to be our guests' launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they're in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We're looking for confident self-expressers who aren't afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English and Bahasa to meet business needs. Other languages will be added advantage.
+ Good knowledge in All Day Dining, Main Kitchen and Banquet operations, including Asian, Western, Indian, Garde Manger and Butchery.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine - All Day Dining_
**Location:** _null_
**Requisition ID:** _HOT0BZL3_
**EOE/AA/Disabled/Veterans**

**Description:**
You will be responsible for providing an excellent and consistent service to the guests. The Commis - All Day Dining is responsible for preparing a consistent, high-quality food product and ensuring courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.
**Qualifications:**
+ Due to work permit restrictions, this position is only open to Malaysian Citizens and Permanent Residents of Malaysia.
+ Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
+ Minimum 2 years of work experience as Commis in international hotels or F&B establishments are preferred.
+ Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
+ Strong attention to detail and commitment to quality as well as possesses good communication and interpersonal skills.
**Primary Location:** MY-10-Kuala Lumpur
**Organization:** Park Hyatt Kuala Lumpur
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** KUA
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

**Description:**
You will be responsible in preparing and presenting consistently high-quality dishes for the hotel's all-day dining restaurant. You will manage a specific section of the kitchen, oversee junior associates and ensure that all food served meets brand and hygiene standards. This role plays a key part in delivering a smooth culinary operation throughout breakfast, lunch and dinner service.
**Qualifications:**
- Minimum 2 years of experience in a similar role, preferably in a high-volume all-day dining kitchen.
- Strong knowledge of international cuisine, buffet and à la carte service.
- Ability to work under pressure in a fast-paced environment.
- Good communication and leadership skills.
- Food safety and hygiene certification required.
- Willingness to work flexible shifts, including weekends and public holidays.
**Primary Location:** MY-Kuala Lumpur
**Organization:** Hyatt Regency Kuala Lumpur at KL Midtown
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** KUA
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.