Executive Chef

Ren Wellness Retreat; Subang Jaya; On-site; MYR 90,000 - 120,000; Full time

Job summary

A luxury wellness destination in Subang Jaya, Malaysia is seeking an Executive Chef to oversee all kitchen operations. This role involves managing staff, ensuring quality food preparation, and leading menu development. Candidates should have a diploma in Culinary Arts or Hospitality Management and at least 5 years of experience in the hospitality industry. Strong leadership skills and a passion for culinary excellence are essential. This position requires a commitment to creating a positive dining experience for guests, while maintaining high culinary standards.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in the Hospitality Industry.
• Experience in pre-opening hotels or healthcare-integrated environments is an advantage.

Responsibilities

• Oversee operations of the kitchen and manage staff effectively.
• Ensure quality standards for food preparation and presentation.
• Handle menu development and monitor food costing.

Skills

Strong leadership and team management skills

Good coordination and communication skills

Computer Knowledge

Education

Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management

Job description

REN Wellness Retreat (by ERMS Berhad - a subsidiary of IJM Land), is a one-of-a-kind integrated Hospitality, Health and Wellness destination anchored Traditional & Complementary Medicine aspiring to enrich people’s lives in every way. REN aims to provide a luxurious nurturing haven for all, from Business Travelers to Holiday Makers, Athletes and Families.

The REN, we exemplify the virtues of integrity, compassion and a solid moral compass with a passion for a cause, service from the hearts with a constructive responsibility to prioritize the greater good over self-interest.

Your Role

Responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning and kitchen management, designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele.

Key Responsibilities

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

Kitchen Operations & Daily Management

• Should be able to provide direction for all day-to-day operations in the kitchen.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Ensure sufficient staffing levels scheduled to accommodate business demands.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Able to perform additional duties as requested by the hotel management as and when required.

Food Quality, Menu Development & Presentation

• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and creates decorative food displays.
• Recognizes superior quality products, presentations, and flavour.
• Ensure all products are prepared consistently and meet departmental appearance/quality standards.
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and the right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Review comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.
• Actively responds to and handles guest problems and complaints.
• Discuss daily food cost reports with key kitchen and F&B team members.

Requirements

Education

• Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, or a related field.

Experience

• Minimum 5 years’ experience as an Executive Chef in the Hospitality Industry.
• Experience in pre-opening hotels or healthcare-integrated environments is an advantage.

Skills

• Strong leadership and team management skills.
• Good coordination and communication skills.
• Computer Knowledge and experience in MS office.

Others

• Willingness to work shifts, weekends, and public holidays based on operational needs.
• Able to support pre-opening activities and operational ramp-up.
• Ability to work in a wellness and healthcare-sensitive environment with discretion and professionalism.