EXECUTIVE SOUS CHEF, PASTRY CHEF, BAKER, CHIEF STEWARD:Sabah Oriental Hotel, Kota Kinabalu, exp.date- n.a

Sabah Oriental Hotel (formerly known as Beverly Hotel Kota Kinabalu), is looking for passionate and career driven hotelier to join our new family, for the following positions:-

EXECUTIVE SOUS CHEF
Responsibilities:

• Ensure efficient and profitable running of Restaurant
• Arrange, Train, Supervise and organize kitchen task.
• Ensure subordinates; exposure to best practice.
• Plan and organize work schedule in kitchen.
• Develop new menu continuously
• Innovate recipes and upgrade food quality continuously.
• Determine prices or unlisted food item served in restaurant.
• Ensure attractive presentation of food and dishes.
• Maintain health and sanitation standards in accordance to Jabatan Kesihatan regulations and Company Policies.
• Ensure optimized performance of all Kitchen staff.
• Control cost of Kitchen operation
• Planning and producing of monthly food promotion and special function promotion.
• Assist Sales Team with Banquet menu and functions

Requirements:

• The applicant should possess a Diploma in Hotel Management or Culinary or in any other related discipline.
• At least 6 – 8 years relevant working experience in a similar capacity.
• Familiar with total operation of Kitchen inclusive stewarding.
• Energetic, pleasant disposition with excellent communication skills both in English and Bahasa Malaysia. (Spoken and written).
• Able to interact well with people at all levels,
• Able to work independently and meet tight deadline.

           Only shortlisted candidates will be notified. 

PASTRY CHEF

Responsibilities: 

• To assist the Head Chef in executing and managing all operational duties in the

Pastry Department.

• In charge of daily production of cakes and pastries in accordance with established recipes and methods.
• Check daily orders and stock levels to ensure appropriate production levels.
• Create and produce new cakes and pastries for festive seasons or special promotions
• Ensure food hygiene is maintained at the highest standards at all times.
• Ensure that the working area and equipment are always kept clean and tidy.
• Perform any duties or tasks as assigned.

Requirements:

• Minimum 3 years of working experience in cakes & pastries production.
• Professional certificate / Diploma in Food & Beverage Services management or equivalent.
• Pleasant personality with good communication skills in English & Bahasa Malaysia
• Self-motivated and willing to work hard to achieve results
• A team player and also able to work independently with minimal supervision
• Able to manage time properly and work efficiently in a fast-pace environment, whilst maintaining the quality of cakes and pastries.
• Shows initiative, responsible and meticulous.
• Possess creative skills and keen interest in the latest food trends.
• Willing to work shift, weekends and public holidays.
• Applicants must be Malaysian citizens or PR.

BAKER

Responsibilities: 

• The Baker is to assist the Pastry Chef with the production and quality control of all pastries, cakes, breads and desserts served throughout the hotel
• Ensure quality control during and post production including maintenance of hygiene standards and accurate weights
• Needs to be profitable and cost conscious and responsible in the daily requisition of all food goods
• Supervise and train production staff to efficiently and safely produce high volume, multiple baked products with minimum of wastage
• Calculate raw materials needs and efficiently maintain stock levels to meet production requirements

Requirements:

• Diploma in Hotel & Catering or Food Preparation
• Certified baking or pastry courses
• 5 years working experience in a similar capacity
• Fluent in English and Bahasa Malaysia
• Preferably experience candidates specializing in food/beverage/restaurant service
• Able to bake different kinds of breads and pastries
• Must submit photocopy of sample works

 CHIEF STEWARD

Job Description:

• Develop, plan and conducts formal on the job training for all stewards.
• To do monthly inventory for all equipment’s such as glass ware, chinaware, hollowware, cutleries, stainless steel, etc.
• Co-ordinates with Food & Beverage Manager / Executive Sous Chef in establishing minimum and maximum open supplies.
• Conducts administrative work for the Stewarding Department (e.g. duty roster and file of casual staff).

Job Requirements:

• Applicants must be Malaysian citizens.
• At least SPM qualification with minimum 5 year experience in Hotel / Food & Beverage line.
• Fluency in English is an advantage.

Additional requirement for all the above:
- Result oriented, organized, detailed and committed to deadlines, possess good planning ability, sound leadership, strong character and interpersonal skills.
- Pleasant personality, proficient both verbal and written in English, Bahasa Malaysia, and in Mandarin is an added advantage.

Interested candidates are invited to submit their resume with recent passport size photo to the below address.Realise your potential, come and grow with us!

Human Resources Department
Sabah Oriental Hotel
Lorong Kemajuan 1, 88000
Kota Kinabalu, Sabah
Tel no: 088-258 998
Fax no: 088-245 014
E-mail: hr@sabahoriental.com.my