Job Details

Vacancies

1 position

Experience Required

No experience required

Job Description

Direct supervision over Penang and Western Kitchen.
Undertake full responsibility for department scheduling within budgeted labour cost.
Set culinary team budget and monitor profit and loss.
Improve culinary productivity and processes.
Optimize team’s productivity to meet hotel’s F&B revenue and support the direction of venturing into external catering business.
Rethink and Reconstruct the new way of work to improve Food Quality, Consistencies and Operating Procedures.
Source Seasonality Produces to create Curious Menu to entice the guests.
Drive Optimal Food Cost and Food Quality.
Further enhancement of the Buffet Set up and Improve Food Varieties.
Collaborate with other Business Unit to create new Revenue Stream of Food Concepts.
Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee’s grooming and hygiene.
Prepare operational reports and analyze setting forth progress, adverse trends and make appropriate recommendations for success.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.
Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

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