Executive Culinary Director

2 weeks ago


Johor Bahru, Johor, Malaysia Talent Recruit Full time

Job Description:

We are seeking a highly skilled Executive Chef to join our team in JB. As Executive Chef, you will be responsible for leading our culinary operations and ensuring that our guests receive exceptional dining experiences.

  • Manage Cost Controls: Oversee cost controls and expenditures for the account, ensuring that our culinary operations are running efficiently.
  • Seasonal Menus: Plan and create seasonal menus that showcase our culinary expertise and meet the expectations of our guests.
  • Inventory Management: Purchase and manage inventory, ensuring that we have the freshest ingredients and materials needed for our culinary operations.
  • Culinary Programs: Roll out new culinary programs in conjunction with marketing, banquets, and culinary team, ensuring that our guests receive innovative and exciting dining experiences.
  • Kitchen Management: Lead the kitchen management team, including Sous Chef and Culinary Supervisors, to ensure that our culinary operations are running smoothly and efficiently.
  • Day-to-Day Operations: Provide direction for all day-to-day operations, ensuring that our guests receive exceptional dining experiences.
  • Policy Administration: Ensure that property policies are administered fairly and consistently.
  • Staffing Levels: Review staffing levels to ensure that guest services and operational needs and financial objectives are met.
  • Inventory Guidelines: Develop, implement, and maintain guidelines and control procedures for inventory.
  • Department Expenses: Manage department controllable expenses, including food costs, supplies, uniforms, and equipment.
  • Budgeting: Participate in the budgeting process for areas of responsibility.
  • Brand Standards: Know and implement brand standards.
  • Cooking Techniques: Demonstrate new cooking techniques and equipment to staff.
  • Safety and Sanitation: Ability to instill safety and sanitation habits in all employees.
  • Culinary Team: Teach culinary team the importance of consistency in preparation and presentation.
  • Guest Hospitality: Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
  • Guest Complaints: Responds to and handles guests' problems and complaints.
  • Food Handling: Thorough knowledge of food handling and preparation techniques.
  • Quality Control: Ensure that the level of quality, portion control, and plate presentation is adhered to consistently.
  • Employee Coaching: Coach and counsel employees to reflect Hyatt service standards and procedures.

Job Requirements:

  • A minimum of 3-5 years of high-volume Executive Chef experience is required.
  • Culinary Arts Degree, equivalent experience, and training will be considered.
  • Certified Executive Chef is preferred.
  • Prior experience in hospitality culinary management is required.
  • Comprehensive knowledge of hotel F&B/Culinary function is required.
  • Demonstrated skills in leading a diverse team with varying degrees of experience.
  • Ability to teach and inspire team members to be their best every day.
  • A flexible schedule to work during days, nights, weekends, and some holidays as needed is required.

Interested candidates should submit their updated resumes to balqis@talentrecruit.com.my.

Consultant in Charge: Balqis, balqis@talentrecruit.com.my


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