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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To ensure smooth running at in the Kitchen Unit in Unit Hospital catering
To establish work assignments for all section above including vegetable preparation section, butchery section, cooking and plating by using all information received by the hospital
Cook, prepare dishes, and supervise staff at the food preparation area and ensure the settings are according to special meal highest quality in terms of presentation and adherence to specification and standard recipes and outlined procedures.
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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