Chef de Cuisine

2 days ago

Genting Highlands, Malaysia Genting Malaysia Berhad Full time

**Genting Malaysia Berhad**

Genting Malaysia is a leading multinational conglomerate that is principally involved in the leisure and hospitality business, covering theme parks, casinos, hotels, seaside resorts and entertainment venues in Malaysia, the UK, and the US. It is one of the largest listed companies in Malaysia.

With decades of experience and milestones, Genting Malaysia celebrates its 60 Years Diamond Jubilee in 2025, stamping its mark as a leading tourism and entertainment hub with award-winning properties and world-class attractions such as Genting SkyWorlds Theme Park, Skytropolis Indoor Theme Park, Crockfords, and more. Even with all these accolades, Genting Malaysia is constantly expanding and making big waves in the hospitality industry.

If you are searching for a dynamic career full of exciting growth opportunities; look no further and join us today

1. Assist Executive Chef in day-to-day operations.

2. Plans and prepares menus for outlets considering number of guests, market conditions and popularity of various dishes.

3. Oversees all food preparation and ensures that prepared dishes are of quality and conform to the high standards and reputation.

4. Inspects and ensures that correct sizes and portions of food are produced.

5. Plan, develops and organises special promotional dishes and recipes.

6. Taste all cooked food to ensure that quality of the cooked food on regular basis.

7. Requisites for food supplies and kitchen utensils/equipment through the Purchasing Department.

8. Attends to all correspondences/enquiries directed to him which requires his personal attention.

9. Inspects the various outlets chef’s log book and takes not if any irregularities to staff or kitchen operations on regular basis.

10. Reviews the duty roster of his department and ensures that there is adequate staff coverage before approving such duty roster.

11. Holds regular meetings with his immediate sub-ordinates to provide/receive information and also to resolve work issues.

12. Recruits, selects senior and supervising staff appointments.

13. Trains, guides and develops immediate sub-ordinates in achieving higher levels of excellence.

14. Motivates and counsels immediate sub-ordinates and attends to grievances.

15. Establishes manpower requirements for the kitchen.

16. Evaluates the performance of his immediate sub-ordinates and complete such performance appraisal reports. Reviews/approves the performance appraisal reports of other ground staff in accordance to the personnel policies & guidelines.

17. Prepares the supplementary budget for the kitchen in relation to estimated food cost.

18. Designs and formulates kitchen procedures.

19. Enforces the compliance of kitchen procedures.

20. Liaise closely with other departments on Outlet Kitchen’s related matters.

21. Carries out ad hoc job related assignments and / or tasks as delegated by immediate superiors.

22. All persons shall have the responsibility to report problem(s) with regards to the FSMS to identified person(s).

23. Is responsible for the efficient and effective management of the F&B Kitchen in ensuring that meals are produced at economical costs resulting in profitable food operations for all kitchen outlets.

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