Executive Japanese Chef - Luxury Hotel Kitchen Leader

Hilton

Kuala Lumpur

On-site

MYR 180,000 - 300,000

Full time

14 days+

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Job summary

Hilton is seeking an Executive Japanese Chef to lead the Japanese kitchen, driving production, presentation, and profitability in line with Hilton standards. You will supervise all dishes, manage the team, monitor food safety, and guide menu development for events and banquets.

You will maintain strong relationships with the Restaurant Manager, ensure budget adherence, and continuously optimize quality, portion control, and supplier quality while training junior chefs and building a cohesive

Qualifications

High School graduate.
5-8 years as Head of Kitchen in luxury hotels or 5-star category hotel with high standards.
Good command in English, both verbal and written to meet business needs.
Up to date with sanitation classes.
Possess a valid health certificate.
Work experience in similiar capacity with international chain hotels.

Responsibilities

To maintain a high customer service focus by approaching your job with the customers always in mind.
To have a positive impact, taking personal responsibility and initiatives to resolve issues, always clearly communicating with both customers and colleagues.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
To ensure that the department's operational budget is strictly adhered to and that all costs are strictly controlled in accordance with the approved budgets.
To ensure that all Food Safety System policies and guidelines are followed and implemented.
Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received, handled and transported to outlets as per FSS requirements.
To develop and build a solid and stable team environment and to coach and develop all subordinates.
To identify market needs and trends in terms of food items for all outlets and convey these to all subordinates.
To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
Maintain a good relation with Restaurant Manager in order to discuss and decide on the restaurant issues, various activities and menus.
To assess and monitor cleanliness on daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remain clean and in good working order.
To assist in general food production work where required.
To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
To plan the menus and monitor the food quality for the Japanese restaurant and any requested Banquets.
To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
To promote team spirit and lead by example.
To liaise closely with all senior Chefs and team, ensuring food quality and preparation techniques are of the highest standard.
To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action when necessary.
To compile menus and train team member accordingly.
Food Safety: The implementation of the Food Safety System (FSS), to ensure that all policies and guidelines are implemented, trained, monitored and followed.
Ensuring all Hotel policies and procedures are correctly observed and followed.
To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.
Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
To follow, train and monitor Hiltons Fire & Safety procedures.
To ensure that food items are handled and utilized correctly so that wastage is kept to a minimum and the team members are trained on good portion controls.
To liaise with the Executive Chef regarding daily requirements.
To ensure that all menus are constantly updated, paying special attention to seasonal availability.
To have regular guest contact and make sure guest profile data base is maintained. To meet as many, guest as possible before, during and after meal period.