Executive Chef

Responsibilities:

- Menu and Product Development: Collaborating with the culinary team and other stakeholders to create innovative and appealing menus and food products. This involves researching food trends, ingredients, and techniques, and developing recipes that meet the organization's objectives.
- Recipe Testing and Modification: Conducting tests and experiments to ensure the quality and consistency of recipes. This involves fine-tuning ingredient proportions, cooking methods, and flavor profiles to optimize taste, texture, and presentation.
- Cost Control and Ingredient Sourcing: Considering factors such as ingredient availability and cost while developing recipes to ensure feasibility for commercial production. Working closely with procurement to source suitable ingredients and explore cost-effective options.
- Quality Assurance: Implementing and maintaining quality standards for food preparation and production processes, including adherence to food safety regulations and guidelines.
- Documentation and Reporting: Keeping detailed records of recipe development, including adjustments made during the testing process, ingredient measurements, and cooking instructions. Providing reports and feedback on recipe progress and performance.
- Collaboration and Communication: Coordinating with various teams within the organization, including operations, marketing, and sales, to align menu and product development with business objectives. Collaborating with other chefs and professionals to brainstorm and share ideas.
- Keeping Up with Market Trends: Staying updated on current food trends, consumer preferences, and competitors' offerings. Conducting market research, attending food shows and conferences, and networking with other industry professionals.
- Training and Team Support: Providing guidance and support to culinary staff, including training on new recipes or cooking techniques. Assisting with troubleshooting and problem-solving related to recipe execution or production challenges.

Job Requirement / Qualifications:

- 3 years & above working experience at related field.
- Leadership, Independent, team orientated and 'can do' attitude.
- Able to travel to the Johor Bahru area to perform official duties.
- Driving license (D)
- Hard working and self-discipline
- Food Hygiene compliance, knowledge and practices
- 5 days Working day (8.00am-5.00pm)

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

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

**Salary**: RM3,800.00 - RM4,000.00 per month

Schedule:

- Day shift
- Monday to Friday

**Experience**:

- Food service: 2 years (preferred)

Ability to Commute:

- Iskandar Puteri (required)

Ability to Relocate:

- Iskandar Puteri: Relocate before starting work (required)