Executive Chef

Pujaan Pasifik Sdn Bhd; Kedah; On-site; MYR 167,000 - 290,000; Full time

Job summary

Pujaan Pasifik Sdn Bhd seeks an Executive Chef to lead the kitchen team and ensure efficient, profitable operations. You will supervise the Sous Chef, cooks, and pantry staff, and coordinate with the Chief Steward to maintain cleanliness.

The role requires strong hygiene practices, workflow planning, and the ability to conduct daily briefings and performance appraisals. Excellent communication and time-management skills are essential.

Qualifications

• Hygiene and sanitation tasks per MK Land standards
• Implement workflow in the Kitchen department
• Give daily work tasks to subordinates
• Conduct performance appraisals
• Conduct daily briefings with kitchen staff
• Provide effective instruction to kitchen staff
• Follow up on disciplinary action and proper procedures
• Strong communication with colleagues and management
• Time management and proper planning of daily duties
• Ensure kitchen staff follow grooming and uniform standards

Responsibilities

• Schedule working hours of all kitchen employees, taking into consideration volume of expected business while conserving labour costs
• Assign specific duties to all employees under supervision
• Insist on personnel cleanliness and proper department of all employees under supervision
• Check quality of food prepared, including taste, temperature and visual appeal
• Check maintenance of all equipment and request immediate repairs where indicated
• Oversee preparation of all banquet and function events at the hotel
• Ensure continuous training programmes are in place and monitor progress
• Maintain close relations with all staff, provide counseling when required, and treat all staff equally
• Ensure production meets quantity expected with no under or over production
• Coordinate with Chief Steward to ensure cleanliness of kitchen areas

Skills

Hygiene and sanitation

Kitchen workflow

Task delegation

Performance appraisals

Daily briefings

Staff instruction

Disciplinary action

Communication

Time management

Grooming standards

Job description

The Executive Chef is responsible for the proper efficiency and profitable functioning of the kitchen. He supervises the work of the Sous Chef, all cooks and pantry personnel.

Key responsibilities

Schedule working hours of all kitchen employees, taking into consideration volume of expected business while conserving labour costs

Assign specific duties to all employees under supervision

Insist on personnel cleanliness and proper department of all employees under supervision

Check quality of food prepared, including taste, temperature and visual appeal

Check maintenance of all equipment and request immediate repairs where indicated

Oversee preparation of all banquet and function events at the hotel

Ensure continuous training programmes are in place and monitor progress

Maintain close relations with all staff, provide counseling when required, and treat all staff equally

Ensure production meets quantity expected with no under or over production

Coordinate with Chief Steward to ensure cleanliness of kitchen areas

About you

Ability to carry out hygiene and sanitation tasks as per MK Land Hygiene Consultant standards

Capability to implement workflow in the Kitchen department

Ability to give daily work tasks to subordinates

Ability to conduct performance appraisals

Ability to conduct daily briefings with kitchen staff

Ability to provide effective instruction to kitchen staff

Ability to follow up on disciplinary action and proper procedures

Strong communication skills with colleagues and management

Time management and proper planning of daily duties

Ability to ensure kitchen staff follow grooming and uniform standards