Executive Chef

• Developing unique and cuisine-appropriate menus
• Staying current on developing trends in the restaurant industry
• Identifying and introducing new culinary techniques
• Preparing meals and food to meet the specifications of guests in a timely manner
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Operation Manager

Requirements

• Minimum 7-10 years of Main Kitchen experience in Restaurant / Hotel
• Professional Certification, Diploma or Degree in culinary arts.
• Able to work under minimum supervision.

What We Offer

• Great remuneration package
• Employee Referral Scheme
• Staff Purchase Discounts
• Hostel & Uniforms are provided

How do your skills match this job?

Your application will include the following questions:

• What's your expected monthly basic salary?
• Which of the following statements best describes your right to work in Malaysia?
• How many years' experience do you have as an Executive Chef?
• How many years' experience do you have as a sous chef?
• Have you worked in a role which requires a sound knowledge of food provenance?
• Are you willing to undergo a pre-employment background check?
• Are you available to work public holidays?