Executive Chef

2 weeks ago


George Town, Penang, Malaysia The Top Komtar Full time

JOB ROLE


An executive chef is the senior-most culinary professional in a kitchen, responsible for overseeing all aspects of food preparation and kitchen operations.

An executive chef, often referred to as the head chef, is responsible for the overall management of a kitchen, ensuring the efficient operation of the culinary team and the quality of the food produced.


KEY RESPONSIBILITIES
-
Menu Planning and Development:

  • Designing and creating innovative and appealing menus that align with the restaurant's or establishment's concept.
  • Regularly updating the menu to reflect seasonal ingredients and current food trends.
  • Developing special menus for events or catering services.
-
Food Preparation and Quality Control:

  • Ensuring the quality, taste, and presentation of all dishes meet the establishment's standards.
  • Conducting regular tasting and quality checks to maintain consistency.
  • Implementing and monitoring portion and waste control procedures to optimize efficiency.
-
Kitchen Management:

  • Overseeing daily kitchen operations, including food preparation, cooking, and plating.
  • Managing kitchen staff, including hiring, training, scheduling, and performance evaluation.
  • Ensuring adherence to health and safety regulations, including proper food handling, sanitation, and hygiene practices.
-
Inventory and Budget Management:

  • Managing inventory, including ordering, receiving, and storing ingredients and supplies.
  • Monitoring food and labor costs to ensure financial efficiency and profitability.
  • Developing and maintaining relationships with vendors and suppliers.
-
Team Leadership and Development:

  • Leading, mentoring, and motivating the kitchen team to foster a positive and productive work environment.
  • Conducting training sessions to enhance the skills and knowledge of kitchen staff.
  • Encouraging creativity and innovation within the team while maintaining high culinary standards.
-
Customer Interaction:

  • Occasionally interacting with guests to receive feedback and ensure satisfaction.
  • Collaborating with frontofhouse staff to ensure seamless service and address any issues promptly.
-
Strategic Planning and Innovation:

  • Staying updated on industry trends, culinary techniques, and new equipment.
  • Implementing new techniques and technologies to improve kitchen efficiency and food quality.
  • Developing and executing longterm strategies for the culinary department to align with the establishment's goals.

JOB DUTIES
-
Culinary Expertise:

  • Extensive experience in various cooking techniques and cuisines.
  • Strong understanding of flavor profiles, ingredient pairing, and food presentation.
-
Leadership and Management:

  • Proven ability to lead and manage a diverse team.
  • Excellent organizational and multitasking skills.
-
Creativity and Innovation:

  • Ability to create unique and appealing dishes.
  • Willingness to experiment with new ingredients and cooking methods.
-
Business Acumen:

  • Knowledge of budgeting, cost control, and financial management.
  • Experience in menu pricing and profitability analysis.
-
Communication Skills:

  • Effective communication and interpersonal skills to work with staff, suppliers, and customers.
  • Ability to handle constructive criticism and provide clear feedback.

REQUIREMENTS

  • Bachelor's degree in culinary science or relevant field.
  • A minimum of 2 years' experience in a similar role.
  • Strong knowledge of cooking methods, kitchen equipment, and best practices.
  • Good understanding of MS Office and restaurant software programs.
  • Teamworkoriented with outstanding leadership abilities.
  • Excellent communication and interpersonal skills.

KNOWLEDGE AND SKILLS

  • Leadership
  • Communication
  • Creativity
  • Menu development
  • Food safety
  • Culinary Arts

Job Type:
Contract

Contract length: 12 months

Pay:
RM7, RM8,000.00 per month

Benefits:

  • Dental insurance
  • Health insurance
  • Maternity leave
  • Meal provided
  • Opportunities for promotion
  • Parental leave
  • Professional development

Schedule:

  • Holidays
  • On call
  • Rotational shift
  • Weekend jobs

Ability to commute/relocate:

  • George Town: Reliably commute or planning to relocate before starting work (preferred)

Experience:

  • Culinary: 5 years (preferred)

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