Job Description

Nestled on the pristine Pantai Tengah beach, the PARKROYAL Langkawi Resort is an idyllic seaside haven where balance, simplicity and joy come to life, offering the ultimate beach holiday.Located on the longest stretch of beach in Langkawi, PARKROYAL Langkawi Resort is a collection of 300 modern guest rooms, suites, and 7 spacious exclusive villas, equipped with unique facilities and amenities. Each private villa features a private dip pool with direct access to the beach. Dining options include a speciality restaurant, an all-day dining, an ocean view lounge, and a swim-up bar.Take a swim at the infinity pool on level 5 overlooking the Straits of Malacca and unwind with a drink or two. Featured amenities include 24-hour front desk, business center, gymnasium and a kids' club. Nourish your soul, body and mind with an invigorating spa treatment at our SUASANA Spa.The RoleAn the Executive Chef, you are responsible to build a reputation for the resort by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

• Lead of the kitchen brigade and ensure ongoing development of the kitchen associates
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers' needs and conform to Pan Pacific Hotels Group and PARKROYAL brand standards
• Ensure the consistent production of high quality food through all resort food outlets
• Develop positive customer relations through proactive interaction with guests, associates, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among guests and associates
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Actively seek verbal feedback from guests on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all resort areas
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage employee performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with the resort security, fire regulations and all health and safety and food safety legislation
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so that all plannings are in line with the business objectives
• Ensures that food control systems and food wastage programs are adhered to
• Regular review of all menus with Director of Food & Beverage and Food & Beverage Manager, and confirm offerings that are in line with market trends
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

• Degree/Diploma in hotel/restaurant management, culinary arts, or equivalent experience
• Proven expertise as an Executive Chef in reputable 5-star hotels or resorts, consistently upholding the highest standards of culinary excellence
• A background in prestigious standalone restaurant or restaurant chains will be an added advantage
• Extensive background in managing diverse culinary and food & beverage outlets, with a preference for large-scale, multi-cultural environments
• A passionate and energetic culinary expert dedicated to leading and developing exceptional teams, while consistently driving outstanding food quality
• Possesses a keen eye for detail and a creative mindset, consistently offering fresh perspectives and innovative solutions
• Skilled in enhancing menu profitability and actively contributing to budget discussions within the Food and Beverage
• Certified in Food Safety and relevant sanitation standards
• Demonstrates strong proficiency in reading, writing, and speaking English and Bahasa Malaysia

Pan Pacific Hotels Group