Executive Chef

Overview

Responsible for the overall product development planning, organizing, coordinating and control of the Production Department by providing high standards of product and services in accordance with corporate objectives and policies.

To ensure the required ‘quality standards’ of company’s products and services to be carried out and maintained in accordance with the applicable regulatory requirements and standards e.g. HACCP, International Health Regulations, HALAL etc.

To be responsible for the overall Meal Quality Initiatives i.e. taste, presentation, portion, freshness and foreign objects.

To develop menus and product in-line with agreed cost structure and customer’s demand.

Meeting Catering Representatives to discuss relevant issues.

To develop, implement and monitor policies and procedures appropriate to the department’s daily operation and effectively communicate this to the employees.

Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.

To attend Management Meeting and other meetings as required.

To approve all recipe developed in Catering Management System.

To verify all perishable product specifications in the tender document.

To lead all menu presentation or delegate it to responsible the Assistant Executive Chefs if needed.

Responsibilities

• Oversee production planning and control to meet corporate objectives and policies.
• Uphold quality standards in products and services per regulatory requirements and internal standards.
• Lead meal quality initiatives including taste, presentation, portion, freshness and removal of foreign objects.
• Develop menus and products within the approved cost structure and customer demand.
• Engage with Catering Representatives to discuss relevant issues.
• Develop, implement and monitor department policies and procedures; communicate them to staff.
• Maintain kitchen staff morale through positive leadership, motivation and efficiency.
• Participate in Management Meetings and other required gatherings.
• Approve recipes in the Catering Management System and verify tender specifications for perishable products.
• Lead or delegate menu presentations as appropriate.

Minimum Experience / Skills

Min 10 years of working experience.

The requirements listed below are representative of the knowledge, skill, and / or ability required.

Company

Brahim’s Food Services (BFS) is a major provider of inflight catering services at Kuala Lumpur International Airport (KLIA) and Penang International Airport, serving 35 international airlines. Among its customers are Emirates, Qatar Airways, All Nippon Airways, Turkish Airlines, China Southern Airlines, Cathay Pacific, China Airlines, EVA Airways, Japan Airlines, Korean Air, Garuda Indonesia, Royal Dutch KLM and many more. As the world\u2019s largest halal flight kitchen, BFS holds 100% halal certification and a fully halal-compliant integrated food logistics supply chain. BFS has won numerous international awards for its exceptional quality and services.

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