Executive Chef

**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 front-of-house 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 long-term 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.
- Teamwork-oriented 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: RM7,500.00 - 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)