Executive Chef (R&D) [Basic up to RM12,000]

Talent Recruit; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

An established industry player in the culinary field is seeking an Executive Chef to lead their dynamic kitchen team. This role involves managing kitchen operations, creating innovative seasonal menus, and ensuring high-quality food standards while controlling costs. The ideal candidate will have a strong background in culinary arts, leadership skills, and a passion for customer service. Join a well-known Pastry Cafe as they expand and make your mark in a vibrant culinary environment. If you thrive in a fast-paced setting and are ready to inspire your team, this opportunity is perfect for you.

Qualifications

• 3-5 years of Executive Chef experience in high-volume settings.
• Ability to lead and inspire a diverse culinary team.

Responsibilities

• Manage kitchen operations and ensure quality standards are met.
• Plan seasonal menus and control food costs effectively.
• Lead and develop the kitchen management team.

Skills

Cost Control Management

Menu Planning

Inventory Management

Culinary Techniques

Leadership

Customer Service

Education

Culinary Arts Degree

Equivalent Experience

Job description

Executive Chef (R&D) [Basic up to RM12,000]

Company Background:

We are representing a well-known Pastry Cafe, and as they are expanding, they are looking for an Executive Chef to be based in JB.

Job Description:

• Managing cost controls and controlling expenditures for the account.
• Planning and creating seasonal menus.
• Purchasing and managing inventory.
• Rolling out new culinary programs in conjunction with marketing, banquets, and the culinary team.
• Leads kitchen management team (Sous Chef and Culinary Supervisors).
• Provides direction for all day-to-day operations.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.
• Develops and implements guidelines and control procedures for inventory.
• Manages department controllable expenses including food costs, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements brand standards.
• Demonstrates new cooking techniques and equipment to staff.
• Instills safety and sanitation habits in all employees.
• Teaches culinary team the importance of consistency in preparation and presentation.
• Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
• Responds to and handles guest problems and complaints.
• Thorough knowledge of food handling and preparation techniques.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Coaches and counsels employees to reflect Hyatt service standards and procedures.

Job Requirements:

• A minimum of 3-5 years of high-volume Executive Chef experience required.
• Culinary Arts Degree; equivalent experience and training will be considered.
• Certified Executive Chef preferred.
• Prior experience in hospitality culinary management.
• Comprehensive knowledge of hotel F&B/Culinary functions.
• Demonstrated skills in leading a diverse team with varying degrees of experience.
• Ability to teach and inspire team members to be their best every day.
• Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed.

If interested, please submit your updated resume to [e-mail]