**Malaysia*****PARKROYAL Langkawi Resort*****Culinary*****Job Grade**:Full-TimeNestled on the pristine Pantai Tengah beach, the PARKROYAL Langkawi Resort is an idyllic seaside haven where balance, simplicity and joy come to life, offering the ultimate beach holiday.Located on the longest stretch of beach in Langkawi, PARKROYAL Langkawi Resort is a collection of 301 modern guest rooms, suites, and 7 spacious exclusive villas, equipped with unique facilities and amenities. Each private villa features a private dip pool with direct access to the beach. Dining options include a speciality restaurant, an all-day dining, an ocean view lounge, and a swim-up bar.Take a swim at the infinity pool on level 5 overlooking the Straits of Malacca and unwind with a drink or two. Featured amenities include 24-hour front desk, business center, gymnasium and a kids' club. Nourish your soul, body and mind with an invigorating spa treatment at our Suasana Spa.The Role- Work with off-premises executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.- Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other associates as applicable who work in BOH, and help with food preparation and execution.- Train and educate associates on new menu items and changes in procedures for current menu items; monitor and hold associate accountable for implementing the changes- Work with corporate executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.- Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events.- Develop, implement and maintain sanitation practices and protocol.- Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.- Work with corporate pastry chef and pastry sous chef to insure that desserts served are executed properly at events by culinary staff.- Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met.- Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with corporate executive chef when necessary.- Work with executive vice president (EVP) and corporate executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.- Work with executive chef on biannual culinary educational training programs.- Work EVP on special menu requests, creating menus, thinking through logistics, cost and labor.- Work with EVP and off-premises team on creative hors d'oevure/buffet/station design for our regular menus as well as special menus, including diagrams and spec sheets for front of house (FOH) and BOH.- Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs.Talent Profile- Minimum 3 years of experience in similar capacity of a 5 star international Hotel / Resort property.- Diploma or Degree in Culinary Arts, Food Management, or culinary related training.- Experience in fine dining restaurant environment would be an added advantage.- A strong command of written and spoken English is required for this position.- Ability to work under own initiative in a fast paced environment.- Good leadership skills with the ability to manage a diverse and large team.- Good understanding of food cost and inventory control principles is required for this position.How to ApplyPlease click on the "
