Executive Chef

Batu Ferringhi, Pulau Pinang, Malaysia

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Responsibilities:

Ensure food costs are kept in-line and Business Plan objectives are achieved.
Provide consistent quality food and service to Internal and External customers.
Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
Tastes and monitors products served throughout the operation, providing feedback where appropriate.
Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department\xe2\x80\x99s grooming standards.

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