Executive Chef

JOB DESCRIPTION

Has a direct line of authority overall kitchen personnel within the hotel and liaison role with all other department heads

Oversee the overall daily running of the kitchen department is maintained at a consistent standard of service, quality, presentation and control within the department

Operate and direct the entire kitchen and its staff in the most efficient manner

Maintain and upgrade quality, service and presentation

Control production and food cost

Train and motivate kitchen employees

Organize an efficient flow of production and at the same time maintain adequate staffing

Ensure quality and portion of food are in consistency

Ensure that all duties and responsibilities so delegated to each staff are carried out accordingly

Carry out interviews for prospective kitchen personnel

Participate in the proposal of attractive menus

Ensure the entire kitchen area and all kitchen equipment / appliances are properly maintained and kept clean at all times

Ensure employee maintain a high standard of hygiene at all times

Hold communication meeting within the kitchen department and attend various management meeting

Maintain on-going cost control and minimize on department expenses

Perform any additional duties and responsibilities as may be required by the management

CONSTRAINTS:

i. Work within all pre-set budgetary limits

ii. Adhere to pre-set kitchen manning levels

iii. Comply with all company policies relating to Kitchen Department

Job Type: Full-time

Pay: RM2,000.00 - RM3,500.00 per month

Benefits:

• Free parking
• Meal provided