Plan menus according to the number of staff and budget.
Prepare ingredients and ensure all dishes are completed on time.
Maintain food taste, texture, and presentation standards.
2. Kitchen Operation Management
Oversee banquet kitchen operations from preparation to service.
Assign tasks to chefs, cooks, and kitchen staff.
Ensure all kitchen equipment is clean, complete, and functional.
3. Food Quality & Safety
Ensure compliance with hygiene, HACCP, and food safety standards.
Monitor storage of raw materials and minimize wastage.
Control portioning, temperature, and hygiene during food preparation.
5. Inventory & Cost Control
Prepare ingredient lists for each day cooking.
Monitor ingredient usage to control costs.
Report stock levels and forecasts to the Purchasing Department.
6. Team Leadership
Train kitchen staff in cooking techniques and food preparation.
Maintain team discipline, motivation, and performance.
Resolve operational issues quickly and effectively.
Job Requirements
Diploma/Certificate in Culinary Arts or related field.
2-4 years of experience in hotel/F&B, particularly in banquet operations.
Skilled in various cuisines.
Strong communication and coordination skills.
Able to work under pressure and handle large-scale events.
Job Types: Full-time, Permanent
Pay: From RM2,200.00 per month
Benefits:
Free parking
Meal provided
Opportunities for promotion
Professional development
Application Question(s):
Expected salary
Work Location: In person
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