Administers and adhere HACCP policies and procedures within the hotel
Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
Take responsibility for the quality & presentation of Chinese banquet & weddings events
Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
Liaise daily with banquet managers to keep effective communications regarding guests’ feedbacks and improve on it
Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
What we need from you
Diploma / Vocational certificate in Culinary Skills or related field
Minimum 5 years’ related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen – specialised in local malay cuisine with knowledge on western food in international hotels in high volume kitchen
Oral and written fluency in English
Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
Commitment to work rotating shifts, weekends and public holidays
Valid Food Hygiene/ Food Handler certificate as required by local government
Outgoing and people oriented
Motivator and confident in problem handling
Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company