Executive Chef

**Job description**:
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.

**Job Type**: Permanent

**Salary**: RM7,000.00 - RM8,000.00 per month

**Benefits**:

- Free parking
- Opportunities for promotion
- Professional development

Supplemental pay types:

- Performance bonus

**Education**:

- STM/STPM (preferred)

**Experience**:

- executive Chef: 5 years (preferred)
- Hotel: 4 years (preferred)