About this role
FR
Full-Time
- Oversee daily Cold Kitchen operations for hotel restaurants and Banquet.
- Plan and organize production according to restaurant and Banquet requirements.
- Coordinate Banquet menu preparation, production planning and event execution.
- Lead, train and supervise the Cold Kitchen team.
- Ensure consistency in food quality, presentation and portion control.
- Maintain high standards of food hygiene, sanitation and food safety at all times.
- Control food costs, minimize wastage and ensure efficient use of ingredients.
- Coordinate closely with other kitchen sections and relevant departments for smooth operations.
- Ensure compliance with hotel standards, HACCP and food safety requirements.
Qualifications
- Minimum 3–5 years of experience in a similar position in a premium or luxury hotel.
- Strong experience in Cold Kitchen and Banquet operations.
- Proven ability to plan and manage Banquet production and large-volume operations.
- Strong knowledge of food hygiene, sanitation and HACCP standards.
- Good leadership, organization and problem-solving skills.
- Creative with strong attention to food quality and presentation.
- Able to work under pressure and manage multiple operations simultaneously.
- Good communication and teamwork skills.