Job Description

Job ID : 34796 TG C(A45)

Company Background : F & B
Location : Kuala Lumpur
Working Hours : 9am- 6pm (Mon - Sat)
Salary Package : Basic RM 10,000 ~ RM 15,000
(Other Benefit package will disclose in the interview session)

Summary;

You will be responsible for overseeing the culinary operations of multiple establishments within a restaurant group. Your role will involve creating and implementing culinary strategies, managing kitchen teams, ensuring food quality and consistency, and driving innovation in menu development. You will work closely with the management team to achieve business goals, enhance guest satisfaction, and maintain a high standard of culinary excellence across all locations.

:

• Develop and execute culinary strategies and concepts that align with the organization\'s overall vision, brand, and target market.
• Oversee the menu development process, including creating new dishes, adapting existing recipes, and ensuring menu variety and seasonal offerings.
• Collaborate with the procurement team to source high-quality ingredients while maintaining cost efficiency and adhering to sustainability principles.
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards across all kitchen operations.
• Establish and maintain standardized recipes, portion control guidelines, and cooking methods to ensure consistency and quality of food across all outlets.
• Lead and manage a team of chefs and kitchen staff, including recruitment, training, performance evaluations, and professional development.
• Monitor and control food costs, including inventory management, waste reduction, and effective portion control.
• Foster a culture of innovation and creativity within the culinary team, encouraging experimentation and staying updated with industry trends.
• Conduct regular kitchen inspections and audits to maintain cleanliness, organization, and adherence to safety protocols.
• Ensure effective communication and collaboration between the kitchen team and other departments, such as front-of-house staff and management.
• Provide guidance and support to kitchen teams, including mentoring, coaching, and addressing any performance issues.
• Stay updated with emerging culinary trends, techniques, and industry developments, implementing relevant changes to enhance the dining experience and meet guest expectations.
• Collaborate with the marketing and events teams to create special menus, promotions, and culinary experiences that drive customer engagement and loyalty.
• Manage relationships with suppliers, vendors, and culinary partners to maintain strong partnerships and explore new opportunities.
• Monitor and analyse guest feedback, reviews, and satisfaction surveys, implementing necessary improvements and adjustments to exceed guest expectations.

Job Requirement;

• Culinary degree or relevant qualification in culinary arts or a related field.
• Extensive experience (5 years) as an Executive Chef or in a senior culinary leadership role, preferably within the food and beverage industry.
• Strong knowledge of culinary techniques, international cuisines, and current food trends.
• Proven experience in menu development, recipe creation, and food cost management.
• Excellent leadership and managerial skills, with the ability to inspire and motivate a diverse team.
• Strong business acumen and understanding of financial management principles related to the culinary operations.
• Exceptional organizational and time management skills to manage multiple outlets and projects simultaneously.
• Excellent communication and interpersonal skills to collaborate effectively with various stakeholders.
• Attention to detail and a commitment to delivering high-quality food and service.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
• Strong problem-solving and decision-making abilities.

For those who interested kindly send RESUME/CV email to :
whatsApp: 018 986 0250 (Terrence)

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