Job Description

Job responsibilities: To assist the Chef de Partie on duty with storage, preparation and cooking of all food items. To assist and monitor food stocks and stock movement. To ensure minimum kitchen wastage. To learn and record skills and recipes from other members of the department. To follow the cleaning schedules for the kitchen and clean the section and other areas as directed. To report any maintenance issues to the Executive Chef immediately. To comply with the conditions of the food hygiene policies. To be flexible and willing to help other departments at busy times if required. Qualification & Experience Levels: At least certificate in Culinary Arts or related F&B courses Preferably minimum 2 years working experience as a Kitchen or Service Crew (welcome fresh graduates with a Diploma in Culinary Arts or Hotel Management to apply). Proven experience working in the hospitality industry will be advantageous. Flexible and willing to work different schedules
1969 Business Suites is a fusion of nostalgic and modern chic. It is one of the first boutique hotels focused on communicating our two-fold principles \xe2\x80\x93 architectural identity while accentuating the luxury and quality of services offered. The founder & chairman of the 1969 hotel brand saw the opportunity to take a row of a traditional shophouse at Bandar Botani, Ipoh and recrafted them into an enthralling and classy 42-bedroom hotel that could serve as a unique gateway for both leisure travellers and business executives. Symbolically, 1969 Business Suites sees itself as \xe2\x80\x98safe haven\xe2\x80\x99 for travellers who want the homey comfort and convenience of a luxury hotel at affordable prices. The gold, black and earthly tones each reflect the affluent ethos of modern architectural style while maintaining the pragmatic comfort of a home.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5