RM3,800 - RM5,000 yearly
Nilai Springs Resort Hotel
Nilai, Negeri Sembilan, Malaysia
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...