Kitchen Operations Lead – Stewardship

Renaissance Hotels; Johor Bahru; Sur place; MYR 78 000 - 134 000; Plein temps

Résumé du poste

Renaissance Hotels in Johor Bahru seeks an experienced kitchen manager to oversee daily kitchen utility operations and staff, including dish room, night cleaning, back dock cleaning, and banquet plating. The role focuses on maintaining guest and employee satisfaction while managing the operating budget.

The position requires leadership of kitchen employees not actively cooking and ensuring compliance with sanitation standards, safety policies, and inventory control.

Qualifications

• Education: High school diploma or GED with 4 years of related experience or a 2-year degree with 2 years of related experience.
• Experience in procurement, food and beverage, culinary, or related professional area is required.

Responsabilités

• Manages day-to-day kitchen utility operations and staff, including dish room, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
• Supervises kitchen employees not actively engaged in cooking; maintains guest and employee satisfaction within budget.
• Orders and manages supplies; ensures availability of equipment, tools, and uniforms needed to perform duties.
• Schedules events, programs, and activities and oversees the work of others; conducts inventories of china, glass, silver, food, and equipment.
• Ensures compliance with food handling, sanitation standards, safety policies, and communicates updates to executives and peers.

Formation

High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area.

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in procurement, food and beverage, culinary, or related professional area.

Description du poste

Renaissance Hotels in Johor Bahru seeks an experienced kitchen manager to oversee daily kitchen utility operations and staff, including dish room, night cleaning, back dock cleaning, and banquet plating. The role focuses on maintaining guest and employee satisfaction while managing the operating budget.

The position requires leadership of kitchen employees not actively cooking and ensuring compliance with sanitation standards, safety policies, and inventory control.