Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
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Perform initial investigation to support case prior to escalation where required, this includes data extraction and reviews from i.e. Bloomberg, Reuters, Skype, MS Teams, Ice Chat, Symphony etc.
Drive / encourage initiatives aimed at helping improve efficiency and boost quality of existing surveillance processes (automated alerting / manual) as well as the design and implementation of controls. Actively strive to enhance the current scenarios / systems and challenge status quo through driving improvement / automation initiatives. Manage and protect business as usual capability during change programs / remediation initiatives.
Support other stream of work whenever there is a business need.
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Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Mandarin Oriental, Kuala Lumpur is a luxurious urban resort located in the heart of Kuala Lumpur and enjoys an unrivalled location next to the iconic Petronas Twin Towers, KL Convention Centre, and prestigious Suria KLCC mall.
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Maintains consistent quality and continuously shows efforts to upgrade the products produced in his assigned area.
To comply at all times, the standard recipes, quality requirements, stocks, and techniques of his/ her kitchen and within the kitchen outlet and communicates with Chef de Partie and supporting kitchens’ status, shortfalls and trainings needs.
Local adaptation: Handle local Malaysian and international menu requirements common in KL hospitality.
Culinary Qualification: A certificate, diploma, or degree in Culinary Arts or hospitality is preferred.
Work Experience: Minimum 2 to 3 years of hands-on experience as a CDP or at least 1 to 2 years as a Demi Chef de Partie in a reputable hotel or upscale restaurant environment.
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