Executive Chef
6 months ago
**Executive Chef**
**Responsibilities**
**1.** **Menu Development**:Create and update menus that reflect culinary trends, seasonal ingredients, and meet the preferences of our target audience.
**2.** **Kitchen Management**:Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. Maintain high standards of food quality, hygiene, and safety. Manage inventory, order supplies, and monitor equipment to ensure a smooth workflow.
**3.** **Quality Control**:Conduct regular quality checks to maintain the highest standards of taste, presentation, and overall dining experience. Address customer feedback and implement improvements as needed.
**4.** **Cost Management**:Control food and labor costs by implementing efficient kitchen processes and portion control. Collaborate with management to develop budgetary guidelines and financial goals.
**5.** **Innovation and Trends**:Stay abreast of culinary trends, industry developments, and new cooking techniques. Introduce innovative concepts to keep our menu fresh and exciting.
**Qualifications**:
- Proven experience as an Executive Chef or in a similar leadership role.
- Culinary degree or equivalent certification.
- Strong understanding of various cuisines, cooking techniques, and food presentation.
- Excellent leadership and communication skills.
- Ability to work in a fast-paced environment and handle pressure.
- Knowledge of food safety regulations and kitchen best practices.
- Creativity and a passion for delivering exceptional dining experiences.
**Benefits**:
- Competitive salary
- Health and dental insurance
- Retirement plan options
- Professional development opportunities
- Staff discounts on meals
**Salary**: RM3,500.00 - RM4,000.00 per month
Schedule:
- Day shift
Supplemental pay types:
- Commission pay
Ability to commute/relocate:
- Puchong: Reliably commute or planning to relocate before starting work (required)
**Education**:
- STM/STPM (preferred)
**Experience**:
- Kitchen Staff: 1 year (preferred)
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