Executive Chef

Responsibilities

Commitment to Service Excellence

• Provides quality food products for guest and supports in achieving all goals designated by the Director of Operations.
• Tastes food regularly and expresses informed and constructive suggestions to Sous Chef and Commis regarding food preparation and presentation. Be involved in the timely pre-preparation before rush hours as well as for the next day “Mise en Place” requirements.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First Out!” kitchen best practice.
• Be knowledgeable about regional and global market food trend; constantly seek for new ideas and innovative food approach keeping oneself up to date, always learning from the best.

Hygiene / Safety / Maintenance

• Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• 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.
• Liaise with facilities management to ensure adequate preventive maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• 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 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 product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.

Cost control /  Internal Policies

• Reviews sales and food cost 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, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.
• Responsible on Halal certification and progress.

Environment / Communication

• Liaise with Director of Operations and HR keeping oneself informed of the employees 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 resolves guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensures a cooperative and professional rapport in 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 enquiry.
• Must be able to empower oneself with other colleagues when an issues of poor product could affect our guest satisfaction.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are 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 5 years of managerial experience in 4-5 star hotel or central kitchen is required.
• Must have strong culinary experience, knowledge of Asian and Western cuisines, preparation and service.
• Excellent in leadership and supervisory skills with a ‘hands-on’ approach.
• Have a well groomed, professional appearance.
• People customer oriented, motivator and self-starter.
• Team builder, displays initiative and creativity.
• Must present a positive and professional attitude at all times.
• Able to work under pressure and meet deadlines, possess a mature attitude and a good team player.