EXECUTIVE CHEF

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD.; Região Norte; Presencial; BRL 150 000 - 210 000; Tempo integral

Resumo da oferta

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD. is seeking an Executive Chef to oversee kitchen operations, innovate high-quality cuisine, and ensure exceptional guest satisfaction across dining rooms, banquets, and related facilities.

You will train and lead culinary staff, manage costs and hygiene, develop menus, and maintain consistent presentation and flavour while driving profitability and staff development.

Qualificações

• Trains, develops and motivates supervisors and culinary staff to meet standards.
• Leads kitchen operations with focus on cost, wastage control and hygiene.

Responsabilidades

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards.
• Teaches preparation according to defined recipes and explores ways to improve cuisine.
• Display leadership by providing a positive work environment and professional management.
• Direction for day-to-day kitchen operations.
• Guides staff and sets performance standards, monitors progress.
• Leads in menu development and costing of dishes.
• Ensures sanitation and correct handling of all food products.
• Coordinates with purchasing for goods and services.
• Ensures consistent presentation and quality across dishes.

Descrição da oferta de emprego

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.