RM3,800 - RM5,000 yearly
  • Nilai Springs Resort Hotel
  • Nilai, Negeri Sembilan, Malaysia
  • Feb 28, 2023
Full time Kitchen Department

Job Description

  • Supervise and coordinate the assigned outlet/s engaged in the preparation and cooking of all food items.
  • Plan menus, considering availability of raw food and ingredients, availability of skilled manpower in the preparation of new menu, style and standard of presentation of Hotel
  • Control and check the quality of perishables when received, stock available at store to ensure both quality and availability
  • Check daily function sheets to ensure all requested items for Banquet and special functions are prepared on time and meet the standard of guests expectation
  • Supervise the kitchen staff and coordinate their assignments and arrangement of their working schedule in such a way to economize timely food production
  • Estimate current requirements of Hotel for food consumption, based on event orders, daily menus, weekly promotions and forecast…etc
  • Make requisitions for groceries, perishable according to par stock or reorder level, event orders, daily menus, weekly promotion and special projects
  • Ensure adequate supply of food at all times for all type of presentation, buffet or a-la-carte or set Chinese dinner
  • Ensure the standard of hygiene and sanitation in the process of all food preparation
  • Conduct daily on the job weekly  and monthly training to kitchen staffs in the assigned outlets
  • Work closely with assistants, restaurant managers, Banquet functions sales person and participate in their social and job related activities
  • Monitor the set up of Chinese set dinner display and presentation to ensure quality standard
  • Ensure the Hotel’s prescribed cost control procedure is followed
  • Check the physical aspects of all kitchen areas, cold rooms (chiller & freezer) tools and equipment are in good working condition
  • Accept additional duties assigned to upgrade the kitchen and standard of delivery of food
  • Ensure the freshness of ingredients, as prime of objectives of fine Chinese dining is the freshness and the right temperature of food served
  • Assist the Executive Chef or the F&B Manager in planning and implementation of new promotion