Oversee daily F&B operations, ensuring seamless service delivery for functions, international schools, and corporate clients in Pulau Pinang.
Lead and manage a team of 21 employees, fostering a positive work environment and providing ongoing training and development in food and beverage management and customer service.
Implement and maintain stringent quality control standards for all food and beverage offerings, from menu planning and preparation to presentation and service.
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Food and Beverage Management
Operations Management
Team Leadership
Quality Control
Staff Training
Budgeting
Inventory Management
Event Planning
Customer Service
Supplier Relations
Menu Planning
Cost Control
Food Preparation and Cooking: Prepare and cook food according to standard recipes and designated menus to ensure high-quality meals that meet patient nutritional needs.
Food Handling and Hygiene: Ensure all food and raw ingredients are handled, prepared, and stored according to established food safety practices, hygiene, and operating standards.
Portion Control and Food Quality: Ensure portion sizes, quality, taste, presentation, and food temperatures meet specified standards before serving to patients.
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