PARKROYAL Penang Resort Batu Ferringhi, Penang, Malaysia
Responsibilities: To ensure all the smooth and efficient running of the assigned kitchen daily operation. Supervise and training of subordinates. Ensure high standard, quality and consistency of all food items prepared in and served in the assigned outlet kitchen for daily meals operation. Plans, directs, controls and coordinates the activities of cooks engaged in preparing and cooking food to ensure an efficient and profitable food service. Supervises cooking, personnel and coordinates their assignments to ensure economical and timely food production. Ensures that there is an adequate supply of food at all times. Hygiene and sanitation are observed in kitchen areas. Tools and equipment are handled, maintained and used properly. Ensures that hotel cost control policies and procedures are followed. Work closely with Restaurant Managers to have a day to day smooth operation.