EXECUTIVE CHEF (BASED IN SARAWAK) - HIGH SALARY

Duties and Responsibility

• Lead and supervise all kitchen staff to coordinate daily operations, ensuring efficient workflow, timely food preparation and adherence to food safety standards.
• Contribute to menu planning and development that aligns with the overall culinary concept and quality standards of the establishment.
• Consistently maintain high standard and delivery on food quality, flavor and presentation.
• Oversee inventory management which includes ingredient ordering, stock rotation and waste reduction.
• Develop and implement cost-effective strategies to optimize food costs while upholding quality standards.
• Develop annual operating budgets and financial forecasts covering kitchen expenditures such as food costs, supplies and equipment.
• Develop and update standard operating procedures to enhance operation efficiency, consistency and adherence to food safety standards.
• Collaborate with the Operations Manager to review, streamline and improve operational processes or workflow to optimize productivity.
• Recruit, train and mentor kitchen team members to foster a culture of continuous learning.
• Implement best practices for kitchen cleanliness, hygiene, and equipment maintenance to uphold a safe and sanitary working environment.
• Foster a collaborative and inclusive work environment characterized by open communication, mutual respect, and teamwork.
• To perform ad hoc duties that assigned by the General Manager.

Perks & Benefits

• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Free snacks / Happy hours
• Regular team activities
• Medical insurance
• Personal development opportunities
• Paid training and development