EXECUTIVE CHEF

Responsibilities:

Manage kitchen operation inclusive all duty schedules.
Managing food cost effectively and minimize wastage.
Monitor all foods are prepared according to Hotel’s Standard Operating Procedure.
Routine check through all Kitchens, Stores and food production areas to ensure high hygiene level, maintenance standard and safety standard.
Routine tours of the dining outlets and related areas with close friendly contact with the guests to maintain high guests’ satisfaction level & hospitality.
Monitor, review and plan kitchen raw material and supplies’ requisitions.
Ensure well prepared menu and establish best menu selections.
Ensure all Kitchen equipments are in proper working conditions.
Able to lead a team of kitchen talents efficiently.
Monitoring and supervising Kitchen associates’ work performance.
To train and develop all Kitchen associates.
To be updated with existing business activities of the same competitors and changing trend of the business environment.
Active participation to meet/maximize the departments’ revenue forecast and exercises.
Requirements:

Candidate must possess at least a Diploma in Food & Beverage / Culinary Art or any other equivalent.
At least 5 years of working experience in the similar position or equivalent.
Vast knowledge in Kitchen Operations, Banquet and administrations including cost control.
Able to work beyond normal working hours and be committed to the job at all times.
Excellent leadership quality and good team player.
Possess good communication and interpersonal skills.
Extensive knowledge on different type of culinary.
Must have reasonable command in English.