Banquet Operations
- Lead the preparation and execution of Chinese banquet menus for weddings, events, and corporate functions.
- Supervise cooking and plating for high-volume service, ensuring consistent taste and presentation.
- Plan menus and coordinate with Sales & Banquet teams to meet guest expectations and event needs.
Pre-Opening & Setup
- Assist in designing the Chinese banquet kitchen layout, equipment selection, and inventory planning.
- Work with Executive Chef to develop standardized recipes, costing sheets, and prep procedures.
- Support hiring, training, and onboarding of kitchen staff for Chinese cuisine operations.
Kitchen Management
- Ensure smooth coordination of all Chinese kitchen sections (hot, cold, dim sum, soup, etc.) during service.
- Monitor food quality, portion control, hygiene practices, and adherence to HACCP standards.
- Conduct regular training for staff on food safety, preparation techniques, and banquet service efficiency.
Cost Control & Inventory
- Monitor usage of ingredients and minimize food wastage through proper production planning.
- Work closely with purchasing and receiving teams to source fresh, high-quality Chinese ingredients.
- Ensure proper storage, rotation, and labeling of banquet food stock.
Collaboration & Creativity
- Provide input for festive promotions (Chinese New Year, Mooncake Festival, etc.) and specialty event menus.
- Stay updated on modern trends in Chinese cuisine while preserving traditional cooking authenticity.
- Work closely with other specialty chefs and the Executive Chef to maintain kitchen harmony and excellence.
Job Type: Full-time
Pay: Up to RM9,000.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person
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