Job Description

Responsible for planning, directing, controlling, and coordinating all Kitchen, Steward and Food Production activities and functions for the Hotel to ensure revenue maximization and repeat customers.

Responsibilities

To supervise the function of all kitchen employees, facilities and cost in order to maximize the overall Food & Beverage department profit. To control and analyzes 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 Asst. Outlet Manager / Outlet Manager. To work with the Cost Controller and Purchasing 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 Occupational Safety & Health Act and House Rules standards. To develop formal training and conduct on-the-job training session for kitchen employees. To perform related and special projects as assigned.
Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

Maternity leave Meal provided Parental leave Professional development
Ability to commute/relocate:

Melaka: Reliably commute or planning to relocate before starting work (Preferred)
Education:

STM/STPM (Preferred)
Experience:

Hospitality: 4 years (Required)
Language:

English (Required)
Work Location: In person