The Saujana Hotel Kuala Lumpur

Main Duties and Responsibilities: Operational  ·          Ensure that all aspects of Outlet/Restaurant is managed efficiently according to the established concept ·          Monitor service and food and beverage standards in Outlet/Restaurant. Work with the Executive Sous-chef and respective Outlet’s Chef de Cuisine/s to take corrective action where necessary ·          Conduct frequent and thorough inspections together with the Executive Sous Chef , of the Food and Beverage Operation ·          Frequently verify that only fresh products are used in Food and Beverage preparation ·          Frequently taste Food and Beverage in the Cafe cuisine and be demanding and critical when it comes to...

F & B SERVICE SUPPORTS THE F & B MANAGER IN OVERSEEING DAILY SERVICE OPERATIONS. THE ROLE ENSURE HIGH STANDARDS OF GUEST SERVICE , SMOOTH OUTLET OPERATIONS , STAFF SUPERVISION AND COMPLIANCE WITH HYGIENE AND SAFETY STANDARDS. ENSURE EXCELLENT GUEST EXPERIENCE AND HANDLE GUEST COMPLAINTS PROFESSIONALLY ASSIST IN PLANNING PROMOTIONS & EVENTS STRONG KNOWLEDGE OF F 7 B SERVICE OPERATIONS LEADERSHIP AND PEOPLE MANAGEMENT SKILLS

Performs Guest Service Duties at the Reception/Front Desk. Administers Check-in & Check-outs. Rooms assigning and Key Card issuance. Processing of Guest payments and billing process. Coordinating with Porters, Concierge, Housekeeping and F&B associates. To assist guest at all times during their stay. Assisting in Guest’s complaints and communicate with superiors on service recovery. . Assist Guest in taxis, airport transfers and rental cars etc.

The Executive Sous Chef (Specialized in Italian Fine Dining) is a highly skilled and experienced culinary professional responsible for the operational excellence and culinary innovation of the hotel's Italian fine dining restaurant(s). This role supports the Executive Chef in all aspects of kitchen management, with a particular focus on upholding the highest standards of authentic Italian cuisine, presentation, and guest satisfaction. The Executive Sous Chef will lead, mentor, and inspire the culinary team dedicated to Italian fine dining, ensuring consistent quality, efficient operations, and adherence to health and safety regulations Culinary Leadership & Innovation (Italian Fine Dining Focus):  Kitchen Operations & Management: Team Leadership & Development:  Quality Control & Guest Satisfaction:  Administrative & Other Duties:

RESPONSIBLE FOR PREPARING AUTHENTIC NYONYA CUISINE AND MAINTAINING TARDITIOANL FLAVORS AND PRESENTATION AND QUALITY STANDARDS. THE ROLE INVOLVE  MENU EXECUTION INGREDIENT PREPARATION, SPICE BLENDING AND ENSURING CONSISTENCY WHILE FOLLOWING HYGIENE AND SAFETY STANDARDS OVERSEE MISE EN PLACE AND DAILY KITCHEN PREPARATION FOR NYONYA KITCHEN ASSIST IN MENU PLANNING AND SEASONAL SPECIALS STRONG KNOWLEDGE OF TRADITIONAL INGREDIENTS , SPICES AND COOKING METHODS. 4 TO 8 YEARS OF EXPERIENCE IN NYONYA CUISINE SHIFT BASED WORK INCLUDING WEEKENDS AND PUBLIC HOLIDAYS

DEMI CHEF SUPPORTS THE CHEF ON DUTY IN AMANGING A KITCHEN SECTION AND ASSISTING WITH FOOD PREPARATION , COOKING, QUALITY CONTROL AND SUPERVISING JUNIOR STAFF WHILE MAINTAINING HYGIENEAND SAFETY STANDARDS PREPARE AND COOK MENU ITEMS AS PER RECIPIES AND STANDARDS SUPPORT SMOOTH SERVICE DURING PEAK HOURS. KNOWLEDGE OF COOKING TECHNIQUES ABILITY TO WORK UNDER PRESSURE AND SHIFTS.  

CHEF DE PARTIE IS RESPONSIBLE FOR MANAGING A SPECIFIC SECTION OF THE KITCHENAND ENSURING THE PREPARATION OF THE HIGH QUALITY DISHES, THE ROLE INCLUDES SUPERVISINGJUNIOR KITCHEN STAFF AND MAINTAINING HYGIENE STANDARDS AND SUPPORTING SMOOTH KITCHEN OPERATIONS. ENSURE COMPLIANCE WITH FOOD SAFETY , HYGIENE AND SANITATION REGULATIONS   STRONG KNOWLEDGE OF COOKING TECHNIQUES  3 TO 6 YRS OF KITCHEN EXPERIENCE. SHIFT BASED WORKING INCLUDING WEEKENDS AND PUBLIC HOLIDAY

Responsible for assisting Senior Chef's in food preparation , cooking and maintaining kitchen standards. Help with receiving and storing kitchensupplies and ingredients. Overall support kitchen teams.   Basic knowledge of food preparation and kitchen operations.

RESPONSIBLE FOR PROVIDING EXCELLENT FOOD AND BEVERAGE SERVICE TO THE GUEST. GREET AND SEAT GUESTS IN A FRIENDLY AND PROFESSIONAL MANNER. TAKE ACCURATE FOOD AND DRINK ORDERS AND RELAY THEM TO THE KITCHEN. CHECK ON GUEST TO ENSURE SATISFACTION AND HANDLE BASIC COMPLAINTS POLITELY PROCESS BILLS AND PAYMENTS ACCURATELY WHEN REQUIRED

Conduct preventive maintenance to ensure all equipment and systems operate efficiently. Troubleshoot and repair any issues with the hotel's facilities and equipment.

Specification - specialise in Japanese cuisine/sushi and all related japanese food ·    Responsible self-starter, capable of handling multi-faceted projects and of working under pressure. ·    Excellent communication and guest relations’ skills, a proactive problem solver. ·    Creative with international culinary focus and flair. Attention to detail. Passionate. ·    Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.  ·    Equips and motivates employees to achieve predetermined goals, installing and maintaining appropriate empowerment Programmes.  ·    Personable and pleasant to deal with. Reliable and approachable. ·    Positive “can do” attitude and flexible approach – manages with humility. ·    High degree of integrity. Strong...