Executive Chef

**Job Descriptions**

1. Create and implement long term goals and strategies that will cause your department and therefore the hotel to succeed and grow.

2. Prepare all kitchen sections of the annual business plan.

3. Monitor the kitchen and stewarding budget and discuss proactive corrective action with the Producer - F&B.

4. Control cost whilst ensuring the hotel’s Guests expectations are exceeded.

5. Have a keen understanding of the hotel’s market segments and their expectations.

6. Constantly seek to identify unmet Guest’s needs and work towards developing new/improving current products and strategies to sustain our competitive advantage.

7. Understand the product image the company aims to project and ensure that image is reflected in every aspect of the manner in which you manage the kitchen and stewarding operation.

8. Maintain an efficient and effective kitchen administration system in your division.

9. Set policies and procedures pertaining to the kitchen and stewarding operation and ensure all manuals are up to date.

10. Ensure all kitchen and stewarding policies and procedures are in synergy with related departments and Impiana Hotels & Spa guidelines.

11. Understand the hotel’s general policies & procedures and align all your division’s activities and your personal actions as a senior manager.

12. Ensure the facilities, equipment and offices under your supervision are maintained in excellent condition.

13. Plan replacement of FF&E and OE in accordance with needs and available budget.

14. Monitor food cost and work with the Production Chiefs to maintain low food cost whilst achieving high food quality.

15. Ensure clean kitchens, hygienic work procedures and high safety standards.

16. Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.

17. Work with Chef to minimize spoilage and wastage.

18. Ensure buffet set-ups are creative and in accordance with the Impiana Hotels image.

19. Work together with all Chef to ensure menus are cost effective and in accordance with trends and market demands.

20. Have a good understanding of the hotel’s emergency procedures and ensure implementation of those related to the kitchen operation when required.

**Requirement**
- 8 years sales experience in the hospitality industry with a minimum of 4 years as a Executive Chef or Executive Sous Chef
- Kitchen HACCP and Halal experiences.
- Computer skills (Microsoft Office and strong Excel skills).
- Good leadership skills.
- Willing to take responsibility and accountability.
- Willing to work on weekends and holidays.

**Job Types**: Full-time, Permanent

**Salary**: RM8,000.00 - RM10,000.00 per month

**Benefits**:

- Opportunities for promotion
- Professional development

Schedule:

- Monday to Friday