Job Description

Job Responsibilities:

Kitchen glassware and chinaware inventory control and record-keeping. Manage Green Engage and sustainability records, including the daily wastage report. Control F&B breakages, generate reports, and develop action plans to address breakages. Manage daily stewarding work progress and assign weekly cleaning projects. Control canteen cleanliness, manage beverage vendor machines, and oversee stock control. Set up decoy systems when hosting functions in the banquet, bar, and all-day dining outlets. Manage the kitchen chemical store, including stock control and training on chemical usage for the stewarding and kitchen teams. Handle daily kitchen cleanliness routines and ensure compliance with Food Safety Management System (FSMS) sanitation requirements. Conduct monthly training sessions for the entire stewarding team. Update daily reports as required by FSMS. Maintain the daily cleanliness of the hotel's garbage room. Work closely with the Executive Chef to determine the minimum and maximum stock levels and control the par-stock of all materials and equipment. Conduct inventories in coordination with employees from the accounting division. Manage all functions of the Stewarding operation to achieve optimal departmental costs Be a part of the Halal Committee and fulfill performance-related requirements. Perform other tasks as assigned by management, as needed.
Job Type: Full-time

Pay: RM5,000.00 - RM5,500.00 per month

Benefits:

Health insurance Meal provided Professional development
Work Location: In person