Executive Chef - Malaysia, Kuala Lumpur - Grand Millennium Kuala Lumpur

Description

Job Scope

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.

Experience

Min 5 years' experience as Executive Chef in international or regional brand hotels.

Experience in rebranding/repositioning/redesigning restaurants in hotel

Education

Culinary certifications i.e Degree or Diploma from a credited Institution

Skills

· Effective leadership

· Strong verbal & written communication

· Strong Training development

· Pro-active Team building

· Ability to flourish in high-volume, fast-paced work environments.

· Knowledgeable about health and food safety regulations

· Accounting, budget tracking, and inventory management

· Excellence in menu design/engineering

· Quality and detail-oriented