Executive Chef (173241)

Shangri-La Hotels and Resorts; Ipoh; On-site; MYR 90,000 - 120,000; Full time

Job summary

A luxury hotel group in Malaysia is seeking an Executive Chef to oversee Western Kitchen operations and deliver high-quality cuisine. The ideal candidate will have over 15 years of experience, including at least 3 years at an Executive Chef level. Strong leadership, creativity in food presentation, and proficiency in both Western and Asian cuisines are essential for this role. This is a unique opportunity to work in a prestigious environment and manage a diverse kitchen team.

Qualifications

• Minimum 15 years in high-profile culinary positions, including 3 years as Executive Chef.
• Extensive knowledge of Western and Asian cuisines.
• HACCP certified with strong food safety standards.

Responsibilities

• Oversee Western Kitchen productions and ensure high-quality cuisine.
• Manage food costs and develop restaurant concepts.
• Lead a diverse kitchen team to deliver quality standards.

Skills

Leadership

Menu planning

Food presentation

Communication

Training and coaching

Education

Culinary diploma from a recognized institution

Tools

Word

Excel

Online ordering system

Job description

Shangri-La Group - Hong Kong Region

Renowned for its distinctive Asian hospitality, the luxury hotel group operates five Shangri-La properties in Hong Kong, where the company is also headquartered, including KowloonShangri-La, IslandShangri-La, Kerry Hotel Hong Kong, JEN Hong Kong by Shangri-La and The Aberdeen Marina Club, offering guests an array of options across the different brands to suit every guest's needs.

As an employer with industry leading levels of colleague engagement, our people are our priority. Our success is only made possible through the efforts and abilities of over 42,000 colleagues worldwide. In accordance with this belief, the focused investment we make in the learning and development of our colleagues is unparalleled in the global hospitality industry. From welcoming new colleagues to best-in-class leadership development programmes, employee potentials will be identified and nurtured throughout their career with the Group.

We are looking for an Executive Chef based at Kerry Hotel Hong Kong!

As an Executive Chef, we rely on you to:

Responsibilities

• Oversee the entire Western Kitchen productions, including the preparation, production and presentation of high-quality cuisine for various outlets in the Hotel
• Work closely with Head of Food & Beverage on promotional activities, including guest chef and wine dinner menus to enhance guest satisfaction and drive revenue
• Represent the hotel at trade events, forums and culinary competitions to promote brand image
• Serve as a member of HACCP committee to ensure a full compliance with all statutory and internal HACCP requirements in the matter of hygiene and food safety
• Prepare departmental budget and lead all new projects to improve quality and profitability
• Manage and control all food costs and manpower costs to meet with monthly business forecasts
• Develop and plan new restaurant concepts; implement strategies for F&B projects by benchmarking with both international and local culinary market trends
• Manage and foster teamwork and ongoing training with collaboration in a diverse kitchen brigade with differing experience levels
• Lead a team which comprises full time, part time and culinary training staff to deliver quality standards in the most effective and efficient way
• Organize work schedules to maximize productivity and operational flow

Qualifications

• Minimum 15 years of relevant experience in international renowned hotel or prestigious club, with at least 3 years' experience at Executive Chef level or senior supervisory role as Chef de Cuisine/Executive Sous Chef
• Culinary diploma from a recognized institution
• International exposure with expertise in both Western and Asian cuisines, including classic and fusion styles in European, modern American, Thai, Japanese and Southeast Asian; Multi-outlet and classic fine dining experience is preferred
• Creativity with special attributes in food presentation, menu planning and food cost control
• In-depth knowledge of operations in both hot and cold kitchens
• Sound knowledge of food safety standards and HACCP certified
• Experience in concept development in menu planning
• Experience in project management would be an advantage
• Strong leadership, organization and planning skills, communication skills, training and coaching skills
• Good computer literacy with knowledge in Word, Excel, on-line ordering system and scheduling
• Proficiency in both written and spoken English

All information provided by applicants will be treated in strict confidence and used only for recruitment purpose.