We are searching for a capable executive chef to supervise our culinary team and quickly fix kitchen difficulties. The executive chef recruits and retains employees, maintains a cooperative relationship with team members, maximizes staff productivity, and fills in for team members who are absent. You will train workers to utilize new recipes, culinary techniques, and equipment, as well as supervise chefs while they prepare meals. You will be in charge of overseeing the arrival of food supplies, preparing special dishes, and supervising general kitchen operations. To ensure success, you and your team will need to deliver high-quality yet cost-effective dishes in timely manner.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Diploma in culinary education.
• 2+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Salary range: RM 5,000 – 6,000

Interested candidates please submit your application through Jobstore.com