CHEF DE PARTIE | TAMAN MOLEK

RESPONSIBILITIES: Provides direction for all day-to-day operations in the kitchen. Plans and organizes F&B activities and promotions. Responsible for the smooth running of the kitchens to ensures that revenue, profit and customer satisfaction goals are met. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Ensures all products are prepared in a consistent manner and meet the hotel’s quality standards. Ensures compliance with food handling and sanitation standards. Follows and enforces all applicable safety procedures specified for kitchen and food servers. Interacts with guests to obtain feedback on food quality, presentation and service levels. Ensures sufficient staffing levels are scheduled to accommodate business demands. Identifies the developmental needs of kitchen staffs and provide 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 kitchen. Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food. Oversees the inventory, purchasing and disbursement of all supplies. REQUIREMENTS: A culinary degree and a HACCP certificate. At least 3 years of experience as a Sous Chef or Executive Head Chef in the hospitality industry. Able to work long and flexible hours. Good spoken and written English and Bahasa Malaysia. Able to speak, read and write in Mandarin would be an added advantage. Excellent leadership and interpersonal skills. Proficient in Microsoft outlook, Word, Excel and Powerpoint. Good in both Western and Asian cuisine. Meticulous and have an eye for detail.