– Drive a great working environment for teams to thrive - connect departments to create sense of one team
Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel departments heads to stay informed kitchen needs and ensure timely responses to requests.
Collaborate with clients to understand their menu requirements and provide expert guidance on optimizing kitchen workflows, menu development, and food presentation using our equipment.
Provide hands-on training sessions and workshops for clients, chefs, and kitchen staff to ensure proper usage, maintenance, and care of our equipment, as well as best practices in culinary techniques.
Act as a liaison between the culinary community and our product development team, providing valuable feedback, insights, and suggestions for product improvements and innovations.
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Collaborate with the clients to understand their menu requirements and provide expert guidance on optimising kitchen workflow and food presentation using our equipment
Stay abreast of culinary trends, industry developments and competitor products to identify opportunities for product differentiation and enhancement.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
3. Develop innovative, creative, unique and accurate recipes that can be practically implemented effectively and efficiently in the company chain of restaurants in all parts of Malaysia and internationally.
4. Develop standard processes and procedures (SOP) for new and current products.
5. To plan, organise, lead and control the gathering of feedback of food tasting and surveys and continuously follow up till product launch.
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