Executive Chef

Responsibilities

Commitment to Service Excellence

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Creative menu planning and correct food preparation for each outlet including banquets.
• Ensure that all relevant banquet set-ups are prepared ahead of guests’ arrival and in adherence to hotel standards.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that the Department’s overall operational budgets have strictly adhered to.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 
• To act as manager on duty for the hotel as scheduled.

Hygiene / Safety / Maintenance

• Complies and ensures hygiene policies have strictly adhered to on a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• An uncompromising level of commitment and support to the Director of Operations in order to achieve the highest level of food safety requirements in the kitchen.
• Ensures overall efficiency in food production and general cleaning of kitchens, equipment and refuse transportation around kitchens and service corridors are allowed.
• Check all machinery, ensure proper maintenance and usage of the equipment and follow up with engineering on work order forms. Instruct team members in the correct usage and care of all machinery in the kitchen operation, stressing safety. Misuse of equipment should be reported and disciplinary action should be taken.

Training / Development

• To motivate and lead the food and beverage kitchen team to excel in food production. This is achieved by establishing appropriate service standards and being relentless in training and motivating the team to demonstrate these while carrying out their duties.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products. Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers.

Cost control /  Internal Policies

• Review sales and food costs on a regular basis to achieve budgetary goals.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• To perform all duties in accordance with UCSI Hotels Sdn. Bhd. policies and within the realm of the Company’s vision, mission and values.
• Evaluate, revise and improve existing Department policies and procedures. Prepares other required operational Department reports.
• Responsible for Halal certification and progress.

Environment / Communication

• Liaise with the Director of Operations and HR keeping oneself informed of the employee's feedback and preferences and being involved in the overall planning of the business.
• Provide all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Investigate and resolve guest opportunities in a prompt, courteous, and professional manner with proper documentation and resolutions.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.

Staffing / Employee Engagement

• Effectively manage and handle all administrative duties for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests and MMT, office equipment, mail, and email and phone inquiry.
• Must be able to empower oneself with other colleagues when issues of poor product could affect our guest satisfaction.
• Constantly provide feedback to the employees on their job performance creating a work environment that valued trust and transparency.
• Help maintain high productivity levels through efficient monitoring of duty roster which is relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

Requirements

• At least Certificate or Diploma in Culinary.
• At least 10 years experience
• At least 5 years of managerial experience in a 4-5 star hotel or central kitchen is required.
• Must have strong culinary experience, knowledge of Asian and Western cuisines, preparation, and service.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Excellent leadership and supervisory skills with a ‘hands-on’ approach.
• Must present a positive and professional attitude.
• Have a well-groomed, professional appearance.
• People customer-oriented, motivator and self-starter.
• Team builder, displays initiative and creativity.
• Creative and innovative.