The candidate will function as the "MANAGER" in Kitchen operations. Responsible for setting up the Kitchen Dept and Kitchen operating system for the Hotel.
In charge of kitchen food production, service and planning/developing menus/recipes that meet market needs.
To monitor costing and pricing in order to maximize the profit margin.
Able to review and write SOPs for the Kitchen Dept.
Have good knowledge in local, western and other cuisines.
Recruit and train new employees according to Hotel food standard and compliance.
Maintaining an inventory of food supplies - handle/check all Purchase Order requisition.
Control food wastage and spoilage.
Ensures compliance with food handling and sanitation/hygiene standards.
Ensures all equipment in the Kitchen is properly maintained and in working condition.
Ensure proper grooming and hygiene standard for all Kitchen staffs
Interact with guests to obtain feedback on food quality, presentation and service levels.
Discuss daily food cost report as well as the monthly cost control report with team members.
Review weekly and monthly schedules to meet forecast and budget.
Ensure that the chemicals for stewarding staff use are properly labeled and stored.
Ensure regular pest control fumigation is carried out in the Kitchen and food outlet.
Perks & Benefits
- Regular team activities
- Medical insurance
- Personal leave
- Personal development opportunities
- Cross-exposure program within Avillion Hotel Group
- Special staff room rate for all Avillion Hotel Group
- Panel Clinic
- Staff Hostel for eligible staff