Executive Chef

PARKROYAL Hotels & Resorts; George Town; On-site; MYR 47,000 - 73,000; Full time

Job summary

PARKROYAL Hotels & Resorts in George Town, Penang, Malaysia, is seeking a proactive Culinary Leader to oversee kitchen operations and uphold the brand’s dining standards. You will manage costs, ensure quality, and lead a team to deliver exceptional guest experiences in a fast-paced hotel environment.

Responsibilities include supervising product freshness, coordinating with teams, recruiting culinary staff, maintaining grooming and uniform standards, and resolving guest inquiries professionally

Responsibilities

• Ensure food costs are kept in-line and Business Plan objectives are achieved.
• Provide consistent quality food and service to Internal and External customers.
• Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
• Ensures that all employees are up to date with the availability of seasonal and new products on the market.
• Tastes and monitors products served throughout the operation, providing feedback where appropriate.
• Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
• Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Job description

• Ensure food costs are kept in-line and Business Plan objectives are achieved.
• Provide consistent quality food and service to Internal and External customers.
• Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
• Ensures that all employees are up to date with the availability of seasonal and new products on the market.
• Tastes and monitors products served throughout the operation, providing feedback where appropriate.
• Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
• Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.