- Where
- Resorts World Langkawi
- Level
- Mid
Company:
PPGO Papago Sdn Bhd
Opportunities are endless and there's always something new to explore and learn with every step of your journey at Genting Group
Job Description
• Responsible for all culinary activities at Seagull Restaurant. Ensure highest standard of product quality at all times to meet or exceed our customers’ expectations
• Supervises the daily production and cooking activities of all Seagull Restaurant team associates, pro-actively contributes to the enhancement of our current Seagull Restaurant products by establishing standardization at best operational efficiency
• Establishes and maintains effective employee relations to create a dedicated team of Seagull Restaurants professionals
• Leads the production and preparation and of current menu items to enhance and upgrade current food preparation, to create new and innovation meals of the highest and to excel in creating character and identity with real signature dishes
• Provides structured knowledge transfer to the Seagull Restaurant Team members and trains Junior staff
• Ensures the highest standards of established hygiene regulations and safety are maintained at all times
• Possess a passion for fine food and an appreciation of Asian and traditional Indian flavours
• Demonstrates sound knowledge in authentic cooking methods for a wide variety of regional Indian Cuisine styles, creating exciting simple, tasty and seasonal dishes using freshest local and Asian ingredients
• Experience in authentic regional Indian Cuisine with a flair for Indian Cuisine
• Experience in managing staff, high volume production, good planning and product development abilities
• Able to be an effective leader with good communication skills and functional English, persistent and diligent in implementing fundamental changes to take the product to a higher level
• Have good customer service, presentation and interaction skills to up sell products
Job Requirement
• Minimum 2 - 3 years experience in the capacity of a Chef
• Basic knowledge of local and western cuisine
• Well versed in kitchen sanitation and hygiene
• Knowledge in Menu Planning and Food Costing is essential
• Basic knowledge in computer software applications
• Basic report writing skills will be an added advantage