Executive Chef

Forwardenergy; Perak; On-site; MYR 39,060 - 55,800; Full time

Job summary

A leading company is seeking a skilled and creative Executive Chef to manage their cafeteria at a biogas plant. The successful candidate will oversee meal planning, kitchen management, and ensure food safety standards are met. This role requires strong organizational skills and the ability to accommodate diverse dietary needs while providing high-quality meals for the staff. Experience in kitchen management and culinary arts is essential.

Qualifications

• 3-5 years of experience as a chef, preferably in a cafeteria or restaurant.
• Strong cooking skills with knowledge of diverse cuisines.
• In-depth knowledge of food safety regulations and kitchen hygiene.

Responsibilities

• Plan and prepare balanced meals for staff while considering dietary preferences.
• Manage daily kitchen operations, including food preparation and staff supervision.
• Monitor stock levels and place orders with suppliers to maintain inventory.

Skills

Culinary Skills

Organizational Skills

Food Safety Knowledge

Creativity & Innovation

Communication & Feedback Skills

Teamwork

Education

Degree in culinary arts or related field

Job description

Executive Chef

Executive Chef

Job Summary

We are looking for a skilled and creative Executive Chef to manage the cafeteria at our biogas plant and prepare nutritious, high-quality meals for the staff. The Executive Chef will be responsible for meal planning, food preparation, kitchen management, and ensuring the cafeteria operates smoothly on a daily basis. This role requires someone with a passion for cooking, strong organizational skills, and the ability to cater to the dietary needs of approximately 20-25 employees. The Executive Chef will also manage kitchen supplies, ensure food safety, and maintain a clean, organized work environment.

Key Responsibilities

1. Meal Planning & Preparation: Plan and prepare a variety of healthy, balanced meals for breakfast, lunch, and snacks, ensuring they meet the preferences and dietary requirements of the employees. Create weekly menus that provide nutritious and satisfying options.

2. Kitchen & Staff Management: Oversee the daily operations of the kitchen, including managing food prep, cooking, and serving. Supervise any kitchen staff (if applicable) and ensure tasks are completed efficiently and hygienically.

3. Inventory & Supply Management: Monitor stock levels of ingredients, kitchen supplies, and equipment. Place orders with suppliers to ensure timely delivery of fresh produce and maintain an adequate inventory for daily operations.

4. Food Safety & Hygiene: Ensure that all food is prepared, stored, and served according to food safety and hygiene standards. Maintain a clean and sanitary kitchen at all times, adhering to local health and safety regulations.

5. Budget Management: Manage the cafeteria’s budget, making cost-effective decisions on food sourcing and meal preparation while maintaining high standards for meal quality.

6. Menu Innovation: Continuously develop and introduce new dishes that align with seasonal ingredients and employee preferences. Keep the menu fresh and exciting while maintaining a focus on nutrition.

7. Dietary Needs: Accommodate special dietary requirements, such as vegetarian, vegan, or food allergies, ensuring that all employees have suitable meal options.

8. Feedback & Improvement: Engage with employees to gather feedback on meals and make adjustments to improve satisfaction and meal quality. Ensure meals are delivered on time and meet employees' expectations.

9. Kitchen Equipment Maintenance: Oversee the maintenance and cleanliness of kitchen equipment and appliances. Ensure all equipment is functioning properly and report any issues to management for timely repairs.

Qualifications:

• Culinary Training: Degree or certification in culinary arts, food management, or a related field.
• Experience: 3-5 years of experience as a chef, preferably in a cafeteria, restaurant, or catering environment. Previous experience managing a kitchen is a plus.
• Culinary Skills: Strong cooking skills with a wide knowledge of cuisines and meal preparation techniques. Ability to plan menus and prepare meals for diverse dietary preferences.
• Organizational Skills: Excellent organizational and multitasking abilities to manage a kitchen, prepare meals, and oversee the cafeteria's day-to-day operations.
• Food Safety Knowledge: In-depth knowledge of food safety regulations, kitchen hygiene standards, and safe food handling practices.
• Creativity & Innovation: Ability to create exciting and nutritious menus while considering cost and seasonal availability of ingredients.
• Communication & Feedback Skills: Strong communication skills to gather feedback from employees and make appropriate adjustments to meal offerings.
• Teamwork: Ability to work independently and lead kitchen staff (if applicable), ensuring smooth and efficient cafeteria operations.

Are You Interested?If you have any questions, feel free to contact [e-mail] or our Human Resources Department at [e-mail]