Key Responsibilities

1. Operational Excellence & Production

• Mass Catering Management: Supervise the preparation and execution of menus for events ranging from intimate meetings to large-scale weddings in the Grand Ballroom (capacity up to 1,250+ pax).
• BEO Execution: Review Banquet Event Orders (BEOs) daily to plan production schedules, manpower, and ingredient requisitions.
• Quality Control: Ensure every plate meeting the "PARKROYAL standard" in terms of temperature, taste, and visual presentation before it leaves the kitchen.
• Menu Innovation: Assist the Executive Chef in developing creative banquet menus, including Malay, Chinese, Indian, and International cuisines, catering to Melaka's diverse market.

2. Leadership & Team Management

• Staff Supervision: Lead, mentor, and train Chef de Parties, Commis, and casual laborers.
• Rostering: Manage the kitchen duty roster to ensure optimal staffing levels during peak event periods while controlling overtime costs.
• Briefings: Conduct daily pre-shift briefings to communicate event specifics, VIP requirements, and dietary restrictions (allergens, etc.).

3. Hygiene, Safety & Halal Compliance

• Halal Standards: Strictly maintain Halal integrity in all food preparation processes, as required for a premier resort in Melaka.
• HACCP & Sanitation: Ensure the banquet kitchen meets all HACCP and local health department regulations. Monitor cleanliness of work stations and equipment.
• Safety: Enforce safe work practices to prevent kitchen accidents and ensure proper handling of high-capacity industrial equipment.

4. Administrative & Financial Control

• Cost Management: Monitor food wastage and portion control to maintain the department’s food cost percentage.
• Inventory: Assist in monthly stock-takes and manage the requisition of dry and fresh goods to prevent overstocking or shortages.