EXECUTIVE CHEF | AKADEMI DALAM INDUSTRI

Jawatan kosong ini akan dilaksanakan dibawah program Diploma Professional Malaysia.

Lead and manage all kitchen operations, including food preparation, cooking, and presentation.
Develop and design menus that reflect the hotel's concept, guest preferences, and seasonal ingredients.
Supervise and mentor kitchen staff, including chefs, cooks, and stewards.
Ensure consistent food quality, taste, and presentation across all outlets.
Maintain high standards of hygiene, safety, and cleanliness in all kitchen areas.
Monitor food inventory, control costs, and manage waste to optimize kitchen efficiency.
Collaborate with F&B management on menu planning, pricing, and promotions.
Conduct regular training for kitchen staff on culinary techniques, food safety, and standards.
Handle recruitment, scheduling, and performance evaluation of kitchen team members.
Stay updated on food trends and incorporate innovation into the culinary offerings.
Ensure compliance with local food safety regulations and hotel policies.
Manage relationships with suppliers to ensure quality and cost-effective procurement.
Oversee special events, banquets, and catering operations as needed.
Prepare and manage the kitchen budget in alignment with the hotel's financial goals.