Executive Chef

Executive Chef

Responsibilities

1.    Culinary Operations & Menu

·         Develop and update menus for all outlets and aligned with brand standards and market positioning.

·         Ensure consistency of food quality, presentation and portion control across all kitchens.

·         Approve recipes, standard recipe cards (SRCs) and plating guides.

·         Lead seasonal / festive menu planning and special promotions.

2.    Kitchen & Team Management

·         Oversee all kitchen sections

·         Recruit, train and appraise culinary including stewarding staff, build succession plans for key kitchen roles.

·         Set duty rosters and manage manpower planning in line with occupancy/ F&B forecasts

·         Conduct regular briefings and skills training

3.    Food Safety, Hygiene & Compliance

·         Ensure compliance of all hygiene requirement by the government authorities and DBKL.

·         Oversee pest control, cleaning schedules and kitchen equipment maintenance in coordination with Maintenance Department.

·         Manage allergen and dietary requirement protocols (halal, vegetarian, allergy – safe handling).

 4.    Cost Control & Financial Management

Manage food cost percentage against budget.

Control wastage through portion standards, inventory management and stock rotation (FIFO).

 5.    Inventory & Procurement

Approve purchase and monitor stock levels across all kitchen stores.

Evaluate and on-board new suppliers, maintain quality/ pricing bench marks.

Job Requirements

• Candidate must possess at least Diploma in Hotel Management/Culinary Services or relevant role.
• Minimum 5 years of working experience in a similar capacity in a 4/5 star hotel.
• Organizational skills to function effectively with attention to detail while meeting established deadlines.
• Perception and awareness of individual needs, the ability to handle all situations.
• Innovative, creative and self-driven.