Berjaya Hotels & Resorts Jobs Vacancies 2020.
Candidates who search for new hotel / resort job in Malaysia 2020 are welcome to apply below vacant positions.

Jawatan kosong Berjaya Hotels & Resorts 2020.
Sesiapa yang sedang mencari pekerjaan, minat dan passion terhadap industri hotel, dipersilakan untuk memohon kekosongan jawatan Berjaya Hotels & Resorts terkini.

Greetings from Berjaya Hotels & Resorts

Berjaya Hotels & Resorts is a member of the Berjaya Corporation Group of Companies, a public listed Malaysian conglomerate. Presently, the group manages Berjaya properties in Malaysia, Asia Pacific and UK. From the exotic island resorts of Tioman, Langkawi and Redang to the city hotels of Kuala Lumpur, Johor Bahru and Penang, Berjaya Hotels & Resorts’ prominence in Malaysia is further enhanced by the establishment of international hotels and resorts in The Philippines, Seychelles, Sri Lanka, Japan and the United Kingdom.

Berjaya Hotels & Resorts also owns properties which are managed independently by established hospitality brands such as The Sheraton Hotel Hanoi, Intercontinental Hanoi Westlake, both in Vietnam and The Four Seasons Kyoto in Japan. The group also owns and operates a commercial airline, service suites and exclusive golf & country clubs in Malaysia.

Berjaya Hotels & Resorts Vacancies 2020

We are seeking highly-motivated individuals to join us

We are seeking highly-motivated individuals to join us
We offer attractive remuneration package and good opportunity to career development to the successful candidates.
Our company is a fair work-life balance which give our employee an oppurtunities for enhanced learning and our core business activities is improving others’ lives through our work and services
We have a creative and innovative corporate culture that help our employees thrive – we work hard and play hard!

Berjaya Hotels & Resorts is currently looking to recruit the following positions:

Sous Chef
Job Requirements
Minimum of eight years experience in a similar position and operation, with a thorough knowledge of restaurant operations.
Solid knowledge of culinary skills (All Day Dining).
Proficient in spoken and written English.
Basic computer skills and usage of Microsoft applications.
Flexibility, willingness and motivation for further career development.
Knowledge of all standard kitchen equipment and appliances.
Must possess the leadership skills necessary to organise, delegate and motivate a large team.
Must possess the ability to train subordinates and colleagues.
Must possess a good understanding of correct health and hygiene practices.
Must show the positive characteristics and attributes necessary for guest interaction.
Must to able to demonstrate flair and creativity in cooking.
Must have the ability to take charge of inventory in the kitchen stores.
Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.

Job Responsibilities

Manage, organize and ensure the smooth running of the assigned kitchen section.
Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the Hotel.
Interacts and communicates professionally with all F&B outlets as well as with stewarding.
Maintains excellent teamwork and team spirit among staff.
Assists in preparing duty rosters, taking expected volumes of business into consideration.
Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
Professionally active, self-motivated and involved in every aspect of the kitchen operation.
Supervises, directs, guides and corrects kitchen staff when necessary.
Takes a professional interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
Ensures the prescribed food preparation and service procedures are carried out in detail according to the Hotel’s policies and procedures, and corrects any deviation through constant on-the-job training.
Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.
Makes suggestions to the Executive Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
Assists in implementing policies and procedures under guidance of the Executive Chef.
Checks the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas.
Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property by enforcing policies and procedures.
Ensures the staff report punctually in correct uniform and standard of grooming for work.
Reports to the Executive Chef for correct disciplinary action to be taken against his staff, fair and professionally, to maintain a high level of staff moral and discipline in the kitchen team.
Informs and consults the Executive Chef of any problems, discrepancies and happenings with the F&B Staff.
Assists the Executive Chef in conducting training classes as required.
Aware of the Hotel regulations, policies and procedures to do with hygiene, discipline, fire & safety.
Ensures wastage and spoilage is kept to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.
Ensures food spoilage reports are filled out at all times, within the outlet.
Works the hours to guarantee the running of a professional operation; at a sound level of guest. satisfaction at all times, which may be allocated to him by the Executive Chef.
Checks all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.
Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.
Informs and consults the Executive Chef of any problems, discrepancies and happenings of kitchen staff at any time.
Stay’s updated with the developments of food trends worldwide and make’s appropriate suggestions to the Executive Chef.
Be fully conversant with all health and safety, fire and emergency procedures.
Maintain a high standard of personal hygiene, dress, uniform and body language.
Be polite and professional in any situation where the image of the Hotel is represented.
Attend meetings as required by the Executive Chef or the Management.
Performs other duties that may be assigned by the Management.

How To Apply Berjaya Hotels & Resorts Jobs ?

All qualified candidates who interest on above jobs, are welcome to apply. Please forward your latest resume using below procedures. To apply for this job please refer to this link.

Berjaya Hotels & Resorts
Address: 1, Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Phone: +60 3-2117 8000

Note: Only suitable candidates will be contacted for next interview and hiring process.


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