Executive Chef

SCOPE OF ROLE:

Responsible for the entire operations of the Kitchen Department of the Company, all Kitchen operations in any of the Business unit within the care of Plaza Premium Malaysia to the best culinary reputation and innovation in the business environment that the Company is operating in while maintaining budgeted labour and food costs.

JOB RESPONSIBILITIES:

• Set up SOP and policies and ensuring the effective implementation of these policies and procedures.
• Responsible for pre-opening procurement of Kitchen equipment and utensils giving specifications, quality and quantity descriptions.
• Create and introduce recipes, food presentation standards, food promotions working closely with the Regional General Manager, the HQ Director of Operations, and Group Executive Chef.
• Ensure control of food costs and wastage while ensuring quality of food and its service meets the quality standards.
• Together with the Procurement Manager, review suppliers price rates ensuring that only the best quality products are supplied at best prices.
• Checks the market lists raised from each operating Kitchen to ensure adequate stocks are raised to meet service demands and competitive buying is practiced.
• Periodically checks on quality of goods received and to highlight issues of concern to the Procurement Manager/ Financial Controller.
• Continuously plans creative and unique menu items to appeal to the target market.
• Personally taste food produced from all operating Kitchens to verify quality standards and recipe specification and ensure consistency in quality and taste.
• Develops and trains Chefs, delegate responsibility, maximize productivity while minimizing labour cost.
• Plan and develop annual Kitchen operation budgets.
• Attend meetings, conducts meetings with the whole kitchen brigade weekly to discuss problems, changes to menus/recipes, upcoming business, special promotions etc.
• Work with the Cost Controller to ensure all menus, dishes and recipes are costed.
• To manage staffing levels to ensure service is performed with a broad range of skills and efficiency to ensure customer service is maintained.
• Encourage team building environments.
• Ensure Safety Health and Sanitation issues are always followed and addressed and the Kitchen department neat and clean.
• Ensure all Kitchen equipment/ utensils are properly used and table care of to retain equipment usage.
• Any other duties as may be assigned by the management from time to time.

JOB REQUIREMENT:

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in an Executive Chef or Head Chef role within hotels, airport lounges, restaurants, or catering operations.
• Strong leadership and team management skills with the ability to motivate, coach, and develop kitchen staff.
• Proven experience in menu planning, recipe development, food presentation, and maintaining consistent food quality.
• Excellent knowledge of food safety, hygiene, and sanitation standards (HACCP, GMP, ISO, or equivalent).
• Strong understanding of food costing, budgeting, inventory control, purchasing, and waste management.
• Experience in managing multiple kitchen operations while ensuring operational efficiency and guest satisfaction.
• Ability to maintain high standards of quality, cleanliness, and compliance with company policies and local regulations.
• Strong organizational, problem-solving, and decision-making skills with the ability to work under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills with the ability to collaborate effectively with cross-functional teams.
• Good command of written and spoken English; proficiency in additional languages is an advantage.