EXECUTIVE CHEF

Job Description

Title: EXECUTIVE CHEF

Company Name: HOTEL [email protected]

Vacancy: 2

Job Location: Perak

Career Level: Senior Executive

Years Of Experience: 5 years

Qualification: Diploma, Advanced/Higher/Graduate Diploma

Employment Status: Full-Time

EXECUTIVE CHEF responsibilities for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

  • Plan menus for all food outlet in the hotel and food cost as well.              
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.             
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.  
  • Establishes controls to minimize food and supply waste and theft.       
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.   
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Director of Operations/General Manager about food production aspects of special events being planned.             
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.                
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • Evaluates products to assure that quality, price and related goods are consistently met.                               
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.              
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Provides training and professional development opportunities for all kitchen staff.                         
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Periodically visits dining area when it is open to welcome members.       
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.
  • To manage food cost as per budgeted.                                                                                

Requirement

  • Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5
  • Minimum 5 years of relevant experience.
  • Ability to work independently with minimum supervision.

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