Job Description

Nestled on the pristine Pantai Tengah beach, the PARKROYAL Langkawi Resort is an idyllic seaside haven where balance, simplicity and joy come to life, offering the ultimate beach holiday.Located on the longest stretch of beach in Langkawi, PARKROYAL Langkawi Resort is a collection of 300 modern guest rooms, suites, and 7 spacious exclusive villas, equipped with unique facilities and amenities. Each private villa features a private dip pool with direct access to the beach. Dining options include a speciality restaurant, an all-day dining, an ocean view lounge, and a swim-up bar.Take a swim at the infinity pool on level 5 overlooking the Straits of Malacca and unwind with a drink or two. Featured amenities include 24-hour front desk, business center, gymnasium and a kids\' club. Nourish your soul, body and mind with an invigorating spa treatment at our SUASANA Spa.The Role

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant
• Work seamlessly with recipes, standards and plating guides
• Maintain all food safety aspects within the Culinary operations
• Focus on constant improvement of training manuals and SOPs
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the Culinary operations
• Prepare menus as requested, in a timely manner
• Work on new dishes for food tastings and photo taking
• Work closely with the Stewarding to ensure high levels of cleanliness and low levels of lost and breakages
• Purchase for and control production
• Coordinate, organize and participate in all production pertaining to the kitchen
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and F&B promotional activities as instructed by the Executive Chef or Executive Sous Chef
• Determining the quantity of food items and ingredients to be produced, bought or prepared for the day
• Exercise maximum control on wastage to achieve optimum profitability
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction

• High School Graduate / Diploma or Bachelor Degree in Culinary Arts or equivalent
• Minimum 6 years of experience in Banquet / Main Kitchen in a 5-star Hotel, Resort or reputable restaurant
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions
• Able to work with and consume all products and ingredients
• Able to create recipes and measure food costs associated with the recipes
• Proficient in Microsoft Word and Excel
• Work well in stress situations, remain calm under pressure and able to solve problems
• Excellent leadership skills
• Knowledgeable in HACCP
• Good command in English, both verbal and written to meet business needs

Pan Pacific Hotels Group