Job Description

To supervise the function of all kitchen employees' facilities and cost and contributes to maximizing the overall Food & Beverage department profit. To control and analyses on an on-going basis on the following:
a) Quality levels of production and presentation.

b) Guest satisfaction.

c) Merchandising and marketing.

d) Operating, payroll and food cost.

e) Cleanliness, sanitation & hygiene.

To establish and maintain effective employee relations and inter-departmental working relationships. To responsible for production, preparation and presentation of all food items to ensure highest quality at all times. To responsible for preparation of menus and participates in pricing policy with the Outlet Manager. To work with the Cost Controller and Purchasing Executive in determining the minimum and maximum food par stocks. Ensure the completion of the market list in accordance with the Hotel's policy and quality standards and inspect all perishable food items received. To check and approve requisition of all kitchen as well as food requisitions for bar and room services based on planned menu. To ensure the cleanliness of kitchen is up to Hotel's standards. To attend and contribute to weekly department head meetings and to attend weekly Food & Beverage meetings. To develop formal training and conduct on-the-job training session for kitchen employees.
Job Type: Full-time

Benefits:

Free parking Professional development
Ability to commute/relocate:

Bukit Bintang: Reliably commute or planning to relocate before starting work (Preferred)
Work Location: In person