Golden Screen Cinemas Sdn Bhd | Hokkaido Table, AURUM Theatre, The Exchange TRX, Kuala Lumpur.
Join the largest cinema exhibitor and leading film distributor in Malaysia!
You will play an important role in oversee food production and back of house operations for all food outlets and banquets functions by developing menus, recipes, and food purchase specifications. Supervise all kitchen staff and maintain highest professional food quality and sanitation standards.
A. Food and Beverage Management
- Create and develop menus, food purchase specifications for new recipes, and standard recipe costing.
- Review current/create new menus (dine in and catering) and improvise recipe.
- Develop standard recipes and techniques for food preparation and presentation to ensure consistent high quality and to minimize costs.
- Source new suppliers with better costs.
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
- Exercise portion control for all items served and assist in establishing menu selling prices.
- Cook or directly supervise the cooking of items that require skilful preparation
B. Kitchen Management
- Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labour cost goals.
- Review weekly and monthly schedules to meet forecast and budget.
- Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Establish controls to minimise food and supply waste and theft.
- Evaluate products to ensure that quality, price, and related goods are consistently met.
- Implement stock storage system and hygiene.
- Implement month-end stock count system to reduce time consumption.
- Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
C. Outlets Performance and KPIs
- Prepare necessary data for applicable parts of the budget.
- Projects annual food, labour, and other costs and monitors actual financial results.
- Takes corrective action when necessary to help ensure that financial goals are met.
- Revise standard operating procedure for preparation of food.
- Attend food and beverage staff and management meetings.
- Consult with the Food & Beverage Manager about food production aspects of special events being planned.
D. Team Development and Management
- Ensure proper staffing for maximum productivity and high standards of quality.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Control food and payroll costs to achieve maximum profitability.
- Select and train employees to develop quality kitchen staff.
- Identify training requirements to increase kitchen staff knowledge about safety, sanitation, and accident prevention principles.
- Provide training for underperforming and new staff.
- Identify kitchen staff for career development and promote those who performed.
E. Any Other Related Ad Hoc Company Programmes Assigned
