Chef De Cuisine

Agensi Pekerjaan Jobs Kreate Sdn. Bhd.; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A hospitality company is seeking a Chef De Cuisine in Kuala Lumpur. This full-time role requires 3+ years of experience in cruise or hotel environments and offers flexible hours. Responsibilities include maintaining food quality, ensuring safety standards, and leading kitchen staff. The salary is competitive, ranging from RM21,000 - RM25,000 per month.

Qualifications

• Minimum 3 years’ experience as Chef De Cuisine onboard a Cruise ship or 4/5* hotel/resort.
• Extensive knowledge of food handling procedures with regard to public health standards.
• Ability to read, interpret and demonstrate the preparation of recipes.

Responsibilities

• Maintain positive Sailor relations at all times.
• Responsible for maintaining high level standards in food quality.
• Monitor food safety and ensure compliance with regulations.

Skills

Food safety

Leadership

Food handling

English proficiency

Education

Certificates as required by STCW code

Job description

Agensi Pekerjaan Jobs Kreate Sdn. Bhd. is hiring a Full time Chef De Cuisine role in Bukit Bintang, Wilayah Persekutuan Kuala Lumpur. Apply now to be part of our team.

Job summary:

• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Expected salary: RM21,000 - RM25,000 per month

Job Responsibilities

• Maintain positive Sailor relations at all times.

• Responsible for maintaining and producing high level standards in food quality in the

  assigned outlet.

• Responsible for the entire operation of their assigned outlet in terms of food safety,

  creativity, cleanliness, team performance.

• Adheres to and monitors that HACCP and USPH rules and regulations are followed on a

  daily basis.

• Meets with Executive Sous Chef on a daily basis to review production schedules and

  internal requisitions for their outlet.

• Monitors portion control and conducts spot checks.

• Carries out inspections and spot checks of storerooms within their outlet.

• Reports any machinery/technical faults to Executive Sous Chef and monitors repair

  schedule.

• Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with

  regard to quality, taste and/or appearance.

• Carries out the service line in their assigned outlet including but not limited to the

  efficiency of service, presentation and plating.

• Communicates with Asst. Food and Beverage Operations Director for any provision

  related matters.

• Must be familiar with their assigned galley outlet layout in terms of safety and security

  and ensure members of his team are fully familiar.

• Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are

  adhered to.

• Prepare and implement work rotas for their outlet team.

• Monitor performance of their team ensuring that they are working to company, HACCP

  and USPH guidelines.

• Conducts menu explanation to the Restaurant team in their assigned outlet prior to the

  start of service.

• Inspect cleanliness and condition of assigned station and services areas and rectify any

  deficiencies.

• Monitors clear down routines after service and ensures the appearance and condition of

  all items meet Virgin Voyages standards.

• Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve.

• Be familiar with all cruise services/features and activations to respond to Sailor inquiries

  accurately.

• Responsible for the appearance and cleanliness of their outlet

Job Requirements

• Minimum 3 years’ experience as Chef De Cuisine onboard a Cruise ship or 4/5*

  hotel/resort.

• Extensive knowledge of food handling procedures with regard to public health standards.

• Demonstrated experience in motivating, leading and engaging a diverse workforce to

  increase synergy and improve productivity.

• Excellent understanding of food specifications, including but not limited to USDA meat

  and standards and grading.

• Knowledge of Vessel Sanitation Program regulations and procedures.

• All certificates as required by the STCW code for this position.

• Ability to read, interpret and demonstrate the preparation of recipes.

• Basic knowledge of HACCP rules and regulations.

• Good command of the English Language