PARKROYAL Penang Resort Batu Ferringhi, Penang, Malaysia
Responsibilities: To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions. To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. To conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions. Introduces and monitors control procedures to reduce breakages and losses. To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. Ensures that all health and hygiene regulations and practices are observed. To supervise the proper removal of waste from the kitchens. To ensure that stewarding staff carries out their task according to the SOP.