Job Description

We are an established group of companies with diverse business interests, including Hotels &Resorts, recreational clubs, food & beverage brands, and property development. We are currently seeking a highly motivated and experienced Executive Chef to join our Hotels & Resorts Division. An executive chef is a highly skilled and experienced chef who is responsible for overseeing all aspects of the kitchen in a Resort or Hotel. You will be responsible for creating and executing menus, managing staff, ordering supplies, and ensuring that all food is prepared and presented to the highest standards. Responsibilities: \xc2\xb7 Menu Planning: Developing menus that are innovative, creative, and in line with the restaurant or hotel\'s overall concept and vision. \xc2\xb7 Managing Kitchen Staff: Hiring, training, and managing a team of cooks and other kitchen staff, including sous chefs, line cooks, and dishwashers. \xc2\xb7 Food Preparation: Overseeing all aspects of food preparation, including ingredient sourcing, portion control, and presentation. \xc2\xb7 Inventory Management: Ordering, receiving, and managing the inventory of food, supplies, and equipment needed to operate the kitchen. \xc2\xb7 Quality Control: Ensuring that all food is prepared and presented to the highest standards, and maintaining consistent quality throughout all menu items. \xc2\xb7 Budgeting: Creating and managing budgets for the kitchen, including labour costs, food costs, and equipment maintenance and repair. \xc2\xb7 Safety and Sanitation: Ensuring that the kitchen is safe and sanitary at all times, and that all staff adhere to food safety and health regulations. \xc2\xb7 Collaboration: Collaborating with other departments in the restaurant or hotel, such as front of house staff, event planners, and management, to ensure a seamless and cohesive guest experience. Requirements: \xc2\xb7 A degree or diploma in culinary arts or a related field is preferred. \xc2\xb7 At least 5-10 years of experience in a culinary management role is typically required, with a proven track record of success in a high-volume kitchen. \xc2\xb7 Must possess strong culinary skills, with a deep understanding of different cooking techniques and ingredients. They must also have experience in menu planning and recipe development. \xc2\xb7 Excellent culinary skills in local and International Cuisines \xc2\xb7 Strong leadership and management skills to effectively manage and train kitchen staff, as well as communicate with other members of the management team. \xc2\xb7 Must have a keen eye for detail to ensure that food quality and safety standards are maintained at all times. \xc2\xb7 Must be able to communicate effectively with kitchen staff, front-of-house staff, and management to ensure that the kitchen runs smoothly and efficiently. \xc2\xb7 Must have certification in food safety and sanitation, and be familiar with local health codes and regulations. Job Type: Permanent Pay: RM5,000.00 - RM9,000.00 per month Benefits:

• Health insurance

Schedule:

• Day shift
• Monday to Friday

Supplemental pay types:

• Performance bonus

Ability to commute/relocate:

• Redang Island: Reliably commute or planning to relocate before starting work (Required)

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Culinary: 5 years (Preferred)

• Health insurance