Executive Chef

Responsibilities :

• Assist the Executive Chef in implementing and maintaining kitchen and stewarding policies to ensure efficient, profitable, and high-standard operations.
• Oversee kitchen operations, ensuring proper manning and timely food delivery during events.
• Ensure all food quality and hygiene policies are strictly followed and continuously improved.
• Monitor purchases and market lists to ensure cost efficiency and quality.
• Conduct regular training for kitchen and stewarding teams to maintain high performance.
• Control wastage, labor costs, food production, and event menu planning.
• Collaborate with hygiene manager and stewarding team on weekly inspections and walk-throughs.
• Support menu creation based on sales team and client requirements.
• Stand in for the Executive Chef during his absence.
• Lead the team in achieving departmental goals and maintaining food service standards.

Requirements :

Job Types : Full-time, Permanent

Pay : RM14, RM20,000.00 per month

Benefits :

Work Location : In person