35 Executive Chef jobs in Malaysia

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Locally rooted but globally connected, the Else brand is conceptualised as a modern-day sanctuary and a platform for well-heeled travellers to discover and appreciate the local culture, complemented with world-class service and execution.

Located in the centre of Kuala Lumpur’s creative-cultural core, the Else mind-set is about taking a distinct and differentiated approach to hospitality, one where every experience is personalised, thoughtfully crafted, and delivered with sincerity by an incredibly capable team.

Position Summary

The Executive Chef heads the culinary team in Else. He/she must be a self-starter who has a passion for culinary arts, food and guest experience. The ideal candidate must possess great leadership, interpersonal and communication skills and be excellent at multitasking. It is critical that the Executive Chef have the desire to develop people and culture and be willing to work in a team to input ideas into the creation of our menus. Ideally, he/she should possess a fun, positive, personable and ‘can do’ attitude.

In addition to advanced culinary skills, this individual must have experience in cost control, fully conversant of sanitation and food safety standards and take full ownership and responsibility for all culinary operations. The Executive Chef is on board to set us apart from our competition with their culinary creativity and commitment to excellence.

Duties & Responsibilities Culinary Direction

• Create/Develop culinary destination experiences within Else Retreats Kuala Lumpur.
• Oversee full culinary operations for the entire Else property, consisting of 1 All-day Dining (RAW), 1 Specialty Restaurant (YFH), Pool Menu Offering, In-room Dining, Small Scale Events/Catering and In-room Amenities.
• Responsible for culinary ideations in order to develop new products related to concept needs and objectives.
• Manage and expand menu offerings to build guest frequency and loyalty. Through research & development, continuously implement new recipes that provide all concepts with a leading brand position.
• Provide a clear and concise recipe manual and ingredient and nutritional breakdown.
• Hire key culinary personnel and provide proficient training.
• Educate all levels of the kitchen team and enhance a vibrant and passionate food culture.
• Explain why and how offerings are chosen and its relevance to our brand culture.
• Strive to establish top restaurant in KL dining (accolades, awards, recognition)
• Initiate development of multiple prototypes that deliver on concept or strategy: menu description, operational feasibility, and financial structures.
• Review and upgrade kitchen processes and design to ensure maximum efficiency in both cost and productivity.
• Identify and implement strategies that enhance the concepts tactical assets of recipes, food preparation, service and ordering/purchasing.
• Focus on maintaining reasonable and competitive food cost percentage to approved target or better.
• Research and understand each market’s local regulatory requirements for restaurant operations – including kitchen layout, equipment maintenance, grading scales and staff hygiene. Outlets must have the highest possible grade for hygiene and pass all state and country requirements.
• Work closely with Management to create financial & budget models pertaining to food cost.
• Ensure effective tracking systems for staff are in place.
• Develop all training manuals, procedures and SOPs for BOH and FOH are up-to-date and relevant
• Produce and implement strict inventory and wastage reporting templates and submission guidelines.
• Ensure that the highest level of hygiene in kitchen and line are carried throughout all concepts.
• Perform periodic kitchen and food audits – develop checklists and schedule timing.

Leadership

• Lead operational and strategic initiatives, work closely with partners, GM and stakeholders at all levels to achieve impact.
• Effectively manage and deliver against multiple projects simultaneously.
• Lead cross-functional kitchen teams to develop and implement new culinary strategies.
• Project lead on existing product improvements, formulary changes or enhancements, and cost improvement initiatives, including complete product evaluations, refinements, and documentation.
• Identify & develop leaders who provide ongoing kitchen and culinary operations.
• Strong verbal and written communication skills with the ability to engage and influence stakeholders at all levels; experience with change management.

Project Management

• Timeline: Setting and implementing culinary goals timeline to be determined once onboard.
• Budgets: Oversee budgets for related departments is within a given/approved budget.
• Responsible for breakdown and usage of these budgets.
• Certificates/Standards: Responsible for adhering to and passing local country hygiene and other kitchen-related standards. Achieve the highest possible rating for hygiene in all outlets.

COGS – Food / Labour

• Food to budgeted amount of agreed % or less through accountability of outlet heads. BOH and FOH labour cost to be within a set budget.
• Responsibility for overseeing COGS-food and labour cost.
• Responsible for holding outlet leaders accountable for performances.
• Reporting, Manuals, and Submissions.

Employee Engagement and Training

• Ensure that we are providing competitive packages, robust training and focused career path planning

Desired Qualifications

• Minimum of 2 years in a similar role or 5 years as Head Chef in an upmarket restaurant.
• Advanced knowledge of hygiene and food safety management standards and procedures is a necessity.
• Strong critical thinking and collaboration skills.
• Well exposed to a variety of international cuisine.
• Well versed in different cooking techniques.
• Ability to create well-balanced and exciting menus on a consistent basis within a tight time frame
• Disciplined individual with the ability to multi-task and meet deadlines.
• People person with passion for people development.
• A leader that inspires and a manager that organizes to achieve efficiency and productivity.
• Passionate about food and cooking.
• Ability to demonstrate and execute an exceedingly strong work ethics.
• Strong administrative capabilities and conversant with basic Microsoft Office suite of applications.

Note

• Be cautious: This job ad has not been subjected to our hirer verification process. Proceed cautiously and do your own checks before providing any personal information.

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Overview

Coordinate the operation of the various departments within the Food & Beverage Division ensuring consistent quality standards of service and optimal profitability.

Responsibilities

• Assists the Director of F&B in preparing the F&B section of the business plan and stays abreast of budget versus actual results during the financial year.
• Monitors food cost and work with the team to maintain food cost as budgeted and takes corrective action as necessary.
• Ensures fresh and quality food products are bought and used in production.
• Ensures the food in the employee restaurant is fresh, of good quality and attractively presented.
• Implements HACCP based SOP to ensure clean kitchens, hygienic work procedures and high safety standards.
• Ensures energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• Implements work practices that minimize spoilage and wastage.
• Ensures the correct implementation of all cost control and portioning policies & procedures.
• Plans and implements replacement of Kitchen related FF&E and OE in accordance with needs and available budget.
• Ensures banquet, buffet set-ups and banquet function themes are creative and in accordance with the Amari brand image.
• Assists the F&B Director in preparing the hotel’s F&B Marketing Plan.
• Ensures menus are cost effective and in accordance with trends and market demands.
• Reviews F&B business forecasts and ensures production and staffing is planned accordingly.
• Ensures all kitchens operate in accordance with established standards.
• Monitors and controls food inventories.
• Assists in the operation when necessary.

Qualifications

• Associate's degree in Culinary Arts or equivalent experience
• 8+ years in culinary roles including 3+ years as an Executive Chef
• Experience in leading and supervising junior chefs
• Position is open to all local and permanent residents of Malaysia only

Seniority level

• Associate

Employment type

• Full-time

Job function

• Product Management and Quality Assurance

Industries

• Hospitality

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Executive Chef Executive Chef Job Summary

We are looking for a skilled and creative

Executive Chef

to manage the cafeteria at our biogas plant and prepare nutritious, high-quality meals for the staff. The Executive Chef will be responsible for meal planning, food preparation, kitchen management, and ensuring the cafeteria operates smoothly on a daily basis. This role requires someone with a passion for cooking, strong organizational skills, and the ability to cater to the dietary needs of approximately 20-25 employees. The Executive Chef will also manage kitchen supplies, ensure food safety, and maintain a clean, organized work environment. Key Responsibilities Meal Planning & Preparation:

Plan and prepare a variety of healthy, balanced meals for breakfast, lunch, and snacks, ensuring they meet the preferences and dietary requirements of the employees. Create weekly menus that provide nutritious and satisfying options.

Kitchen & Staff Management:

Oversee the daily operations of the kitchen, including managing food prep, cooking, and serving. Supervise any kitchen staff (if applicable) and ensure tasks are completed efficiently and hygienically.

Inventory & Supply Management:

Monitor stock levels of ingredients, kitchen supplies, and equipment. Place orders with suppliers to ensure timely delivery of fresh produce and maintain an adequate inventory for daily operations.

Food Safety & Hygiene:

Ensure that all food is prepared, stored, and served according to food safety and hygiene standards. Maintain a clean and sanitary kitchen at all times, adhering to local health and safety regulations.

Budget Management:

Manage the cafeteria’s budget, making cost-effective decisions on food sourcing and meal preparation while maintaining high standards for meal quality.

Menu Innovation:

Continuously develop and introduce new dishes that align with seasonal ingredients and employee preferences. Keep the menu fresh and exciting while maintaining a focus on nutrition.

Dietary Needs:

Accommodate special dietary requirements, such as vegetarian, vegan, or food allergies, ensuring that all employees have suitable meal options.

Feedback & Improvement:

Engage with employees to gather feedback on meals and make adjustments to improve satisfaction and meal quality. Ensure meals are delivered on time and meet employees' expectations.

Kitchen Equipment Maintenance:

Oversee the maintenance and cleanliness of kitchen equipment and appliances. Ensure all equipment is functioning properly and report any issues to management for timely repairs.

Qualifications: Culinary Training:

Degree or certification in culinary arts, food management, or a related field. Experience:

3-5 years of experience as a chef, preferably in a cafeteria, restaurant, or catering environment. Previous experience managing a kitchen is a plus. Culinary Skills:

Strong cooking skills with a wide knowledge of cuisines and meal preparation techniques. Ability to plan menus and prepare meals for diverse dietary preferences. Organizational Skills:

Excellent organizational and multitasking abilities to manage a kitchen, prepare meals, and oversee the cafeteria's day-to-day operations. Food Safety Knowledge:

In-depth knowledge of food safety regulations, kitchen hygiene standards, and safe food handling practices. Creativity & Innovation:

Ability to create exciting and nutritious menus while considering cost and seasonal availability of ingredients. Communication & Feedback Skills:

Strong communication skills to gather feedback from employees and make appropriate adjustments to meal offerings. Teamwork:

Ability to work independently and lead kitchen staff (if applicable), ensuring smooth and efficient cafeteria operations. Are You Interested? If you have any questions, feel free to contact or our Human Resources Department at #J-18808-Ljbffr

Add expected salary to your profile for insights Locally rooted but globally connected, the Else brand is conceptualised as a modern-day sanctuary and a platform for well-heeled travellers to discover and appreciate the local culture, complemented with world-class service and execution. Located in the centre of Kuala Lumpur’s creative-cultural core, the Else mind-set is about taking a distinct and differentiated approach to hospitality, one where every experience is personalised, thoughtfully crafted, and delivered with sincerity by an incredibly capable team. Position Summary

The Executive Chef heads the culinary team in Else. He/she must be a self-starter who has a passion for culinary arts, food and guest experience. The ideal candidate must possess great leadership, interpersonal and communication skills and be excellent at multitasking. It is critical that the Executive Chef have the desire to develop people and culture and be willing to work in a team to input ideas into the creation of our menus. Ideally, he/she should possess a fun, positive, personable and ‘can do’ attitude. In addition to advanced culinary skills, this individual must have experience in cost control, fully conversant of sanitation and food safety standards and take full ownership and responsibility for all culinary operations. The Executive Chef is on board to set us apart from our competition with their culinary creativity and commitment to excellence. Duties & Responsibilities

Culinary Direction

Create/Develop culinary destination experiences within Else Retreats Kuala Lumpur. Oversee full culinary operations for the entire Else property, consisting of 1 All-day Dining (RAW), 1 Specialty Restaurant (YFH), Pool Menu Offering, In-room Dining, Small Scale Events/Catering and In-room Amenities. Responsible for culinary ideations in order to develop new products related to concept needs and objectives. Manage and expand menu offerings to build guest frequency and loyalty. Through research & development, continuously implement new recipes that provide all concepts with a leading brand position. Provide a clear and concise recipe manual and ingredient and nutritional breakdown. Hire key culinary personnel and provide proficient training. Educate all levels of the kitchen team and enhance a vibrant and passionate food culture. Explain why and how offerings are chosen and its relevance to our brand culture. Strive to establish top restaurant in KL dining (accolades, awards, recognition) Initiate development of multiple prototypes that deliver on concept or strategy: menu description, operational feasibility, and financial structures. Review and upgrade kitchen processes and design to ensure maximum efficiency in both cost and productivity. Identify and implement strategies that enhance the concepts tactical assets of recipes, food preparation, service and ordering/purchasing. Focus on maintaining reasonable and competitive food cost percentage to approved target or better. Research and understand each market’s local regulatory requirements for restaurant operations – including kitchen layout, equipment maintenance, grading scales and staff hygiene. Outlets must have the highest possible grade for hygiene and pass all state and country requirements. Work closely with Management to create financial & budget models pertaining to food cost. Ensure effective tracking systems for staff are in place. Develop all training manuals, procedures and SOPs for BOH and FOH are up-to-date and relevant Produce and implement strict inventory and wastage reporting templates and submission guidelines. Ensure that the highest level of hygiene in kitchen and line are carried throughout all concepts. Perform periodic kitchen and food audits – develop checklists and schedule timing. Leadership

Lead operational and strategic initiatives, work closely with partners, GM and stakeholders at all levels to achieve impact. Effectively manage and deliver against multiple projects simultaneously. Lead cross-functional kitchen teams to develop and implement new culinary strategies. Project lead on existing product improvements, formulary changes or enhancements, and cost improvement initiatives, including complete product evaluations, refinements, and documentation. Identify & develop leaders who provide ongoing kitchen and culinary operations. Strong verbal and written communication skills with the ability to engage and influence stakeholders at all levels; experience with change management. Project Management

Timeline: Setting and implementing culinary goals timeline to be determined once onboard. Budgets: Oversee budgets for related departments is within a given/approved budget. Responsible for breakdown and usage of these budgets. Certificates/Standards: Responsible for adhering to and passing local country hygiene and other kitchen-related standards. Achieve the highest possible rating for hygiene in all outlets. COGS – Food / Labour

Food to budgeted amount of agreed % or less through accountability of outlet heads. BOH and FOH labour cost to be within a set budget. Responsibility for overseeing COGS-food and labour cost. Responsible for holding outlet leaders accountable for performances. Reporting, Manuals, and Submissions. Employee Engagement and Training

Ensure that we are providing competitive packages, robust training and focused career path planning Desired Qualifications

Minimum of 2 years in a similar role or 5 years as Head Chef in an upmarket restaurant. Advanced knowledge of hygiene and food safety management standards and procedures is a necessity. Strong critical thinking and collaboration skills. Well exposed to a variety of international cuisine. Well versed in different cooking techniques. Ability to create well-balanced and exciting menus on a consistent basis within a tight time frame Disciplined individual with the ability to multi-task and meet deadlines. People person with passion for people development. A leader that inspires and a manager that organizes to achieve efficiency and productivity. Passionate about food and cooking. Ability to demonstrate and execute an exceedingly strong work ethics. Strong administrative capabilities and conversant with basic Microsoft Office suite of applications. Note

Be cautious: This job ad has not been subjected to our hirer verification process. Proceed cautiously and do your own checks before providing any personal information.

#J-18808-Ljbffr

Overview

Coordinate the operation of the various departments within the Food & Beverage Division ensuring consistent quality standards of service and optimal profitability. Responsibilities

Assists the Director of F&B in preparing the F&B section of the business plan and stays abreast of budget versus actual results during the financial year. Monitors food cost and work with the team to maintain food cost as budgeted and takes corrective action as necessary. Ensures fresh and quality food products are bought and used in production. Ensures the food in the employee restaurant is fresh, of good quality and attractively presented. Implements HACCP based SOP to ensure clean kitchens, hygienic work procedures and high safety standards. Ensures energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption. Implements work practices that minimize spoilage and wastage. Ensures the correct implementation of all cost control and portioning policies & procedures. Plans and implements replacement of Kitchen related FF&E and OE in accordance with needs and available budget. Ensures banquet, buffet set-ups and banquet function themes are creative and in accordance with the Amari brand image. Assists the F&B Director in preparing the hotel’s F&B Marketing Plan. Ensures menus are cost effective and in accordance with trends and market demands. Reviews F&B business forecasts and ensures production and staffing is planned accordingly. Ensures all kitchens operate in accordance with established standards. Monitors and controls food inventories. Assists in the operation when necessary. Qualifications

Associate's degree in Culinary Arts or equivalent experience 8+ years in culinary roles including 3+ years as an Executive Chef Experience in leading and supervising junior chefs Position is open to all local and permanent residents of Malaysia only Seniority level

Associate Employment type

Full-time Job function

Product Management and Quality Assurance Industries

Hospitality

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Responsible for consistent management with the highest standard of all food and beverages served throughout the Cezars Kitchen network of Accounts from recipes to menus to kitchen operations in South East Asia market by prioritizing food cost, quality produce, innovation, and client satisfaction. Handle communication between internal and external customers as it relates to F&B.

Job Responsibilities

1. LEADERSHIP: Work with entire operational team including the Operation Managers (OM), Kitchen Managers, Sous Chefs, Chef De Party to the Kitchen Helpers to set and uphold high standards and monitoring performance. Utilize interpersonal lead-by-example approach and demonstrate excellent communication skills to lead all kitchen staffs. Ensure proper grooming and hygiene standards for all kitchen staffs. You are also required to advocate sound financial/business decision making, demonstrates honesty and highest integrity.
2. TRAINING: Train, develop and motivate Kitchen Managers to meet the established food preparation standards on a consistent basis. Train the Kitchen team on meal preparation according to the approved Cezars Kitchen recipes, constantly strive to improve the kitchen team on culinary skill set. Host and lead monthly training workshops to teach cooking techniques, recipes, kitchen safety and hygiene to name a few topics.
3. WORK TOOLS: Ensures all equipment in the kitchen are properly maintained and well utilized with tender-loving care to maintain its optimal working order.
4. COSTGUARD / RECIPES / COGS TARGET: Discuss daily food cost reports with key kitchen and F&B team members. ALL recipes are to be manage and updated on an ongoing basis in reciProfity (or similar functioning software). It is strictly against company policy and procedure to produce recipes that have not be cost calculated to ensure 30% food cost target. All recipes must be on hand at every location for students, parents, or school administrators to review if requested. Calculating single use dishes can be done in excel. Reappearing dishes must be entered into reciProfity (or similar functioning software).
5. MENU: Create and/or oversee and approve all monthly lunch menus for all locations. Rough draft menus need to be submitted to team allowing enough time for review so that the menu can be posted in cafeteria and internet one month prior to start. Menu design needs to speak to the end user while maintaining the integrity and adhering to Cezars Kitchen standards. You must post the menu directly to website 10 school days before the start of the new menu.
6. KITCHEN INSPECTION: Conduct quarterly inspections at each location. Inspection focuses on food quality and presentation, cleanliness, and inventory.
7. CATERING: Oversee all account catering. This includes receiving all booking sheets, approving menus and costs, at least one week prior to the date of the event. Manage a master catering calendar, so that you aware of all events. Any large or high-profile event SEA market should receive direct participation if possible.
8. FOOD SUPPLIERS: Work directly with H/O to manage all CK food suppliers. Be the point person for new products and review cost proposals to determine the viability of introduction into our menu platform, ensuring purchases are in line with the Cezars Kitchen HSEC brand standards and targeted food cost.
9. DIETICIAN: Work directly with Dietician to make sure that every meal meets nutritional guidelines and standards.
10. HYGIENE, SAFETY AND ENVIRONMENTAL COMPLIANCE: Support the Country Director to enforce Cezars Kitchen HSEC compliance to proper handling, ensure right temperature, banning of unapproved food products in the Kitchen and prioritizing food safety at all times. Play a major support role with opening of any new accounts. This includes, hiring, menu development, Kitchen fittings, equipment, and training.
11. QUESTIONS: Respond to all inquiries relating to food, menu, and allergies. Manage and answer all emails sent company email address within a timely manner (target of twenty-four hours).
12. HIRING: Collaborate with the Corporate Executive Chef to Interview candidates for Kitchen and ensure all outlets are adequately equipped in workforce and be prepared to mobilize an ERT (Emergency Response Team) to assist in emergency situations.
13. INNOVATION, PROFITABILITY AND GROWTH: Always on the look-out for ideas, suggestions, and opportunities to contribute significantly towards the growth of Cezars Kitchen operations in profitability, innovation, and client satisfaction. Also, making sure menu fatigue does not exist at any account.
14. SECONDARY RESPONSIBILITIES: Able to perform additional duties within the Cezars Kitchen Operations as requested by the Country Director of Malaysia as and when required.
15. GUIDELINES: You are required to refer to the established SOPs and Corporate Executive Chef for culinary direction on Food Menu and Costing guidelines.
16. OTHER: Support the business with any other opportunities as they relate to food, nutrition, catering, ala carte and lunch services.

Requirements

1. Three-year experience as Head Chef.
2. Minimum of 5years’ experience as Exec Sous or Exec. Chef.

Reports To: Country Director of Malaysia & Corporate Executive Chef.

Takes Direction From: The President of Cezars Kitchen KK & the Chief Business Development Officer.

Gives Direction to: Kitchen team (Kitchen Managers, Chefs, Cooks and Kitchen Hands) and OMs

Unlock job insights

Salary match Number of applicants Skills match

Your application will include the following questions:

• Which of the following statements best describes your right to work in Malaysia? What's your expected monthly basic salary? Which of the following types of qualifications do you have? How many years' experience do you have as an Executive Chef?

Hospitality & Tourism 101-1,000 employees

Cezars Kitchen specializes in two areas:

Providing high-end kitchen and dining room designs for the food service industry. We currently serve clients throughout Asia. Our design team works as liaison between client, building architect, other consultants and construction company for food service zoned areas on building projects.Providing high end food services throughout Asia.

Why Clients Choose Us?

Whether you are catering for a simple tea reception, corporate buffet event or a themed wedding buffet, we will always be there to attend to your needs.

Culinary Mission StatementMade with LoveFocus on Fresh BakedFocus on Raw IngredientsFocus on Regional and Seasonal ProductsNutritionally Sound

Cezars Kitchen specializes in two areas:

Providing high-end kitchen and dining room designs for the food service industry. We currently serve clients throughout Asia. Our design team works as liaison between client, building architect, other consultants and construction company for food service zoned areas on building projects.Providing high end food services throughout Asia.

Why Clients Choose Us?

Whether you are catering for a simple tea reception, corporate buffet event or a themed wedding buffet, we will always be there to attend to your needs.

Culinary Mission StatementMade with LoveFocus on Fresh BakedFocus on Raw IngredientsFocus on Regional and Seasonal ProductsNutritionally Sound

#J-18808-Ljbffr

Add expected salary to your profile for insights Responsible for consistent management with the highest standard of all food and beverages served throughout the Cezars Kitchen network of Accounts from recipes to menus to kitchen operations in South East Asia market by prioritizing food cost, quality produce, innovation, and client satisfaction. Handle communication between internal and external customers as it relates to F&B. Job Responsibilities

LEADERSHIP: Work with entire operational team including the Operation Managers (OM), Kitchen Managers, Sous Chefs, Chef De Party to the Kitchen Helpers to set and uphold high standards and monitoring performance. Utilize interpersonal lead-by-example approach and demonstrate excellent communication skills to lead all kitchen staffs. Ensure proper grooming and hygiene standards for all kitchen staffs. You are also required to advocate sound financial/business decision making, demonstrates honesty and highest integrity. TRAINING: Train, develop and motivate Kitchen Managers to meet the established food preparation standards on a consistent basis. Train the Kitchen team on meal preparation according to the approved Cezars Kitchen recipes, constantly strive to improve the kitchen team on culinary skill set. Host and lead monthly training workshops to teach cooking techniques, recipes, kitchen safety and hygiene to name a few topics. WORK TOOLS: Ensures all equipment in the kitchen are properly maintained and well utilized with tender-loving care to maintain its optimal working order. COSTGUARD / RECIPES / COGS TARGET: Discuss daily food cost reports with key kitchen and F&B team members. ALL recipes are to be manage and updated on an ongoing basis in reciProfity (or similar functioning software). It is strictly against company policy and procedure to produce recipes that have not be cost calculated to ensure 30% food cost target. All recipes must be on hand at every location for students, parents, or school administrators to review if requested. Calculating single use dishes can be done in excel. Reappearing dishes must be entered into reciProfity (or similar functioning software). MENU: Create and/or oversee and approve all monthly lunch menus for all locations. Rough draft menus need to be submitted to team allowing enough time for review so that the menu can be posted in cafeteria and internet one month prior to start. Menu design needs to speak to the end user while maintaining the integrity and adhering to Cezars Kitchen standards. You must post the menu directly to website 10 school days before the start of the new menu. KITCHEN INSPECTION: Conduct quarterly inspections at each location. Inspection focuses on food quality and presentation, cleanliness, and inventory. CATERING: Oversee all account catering. This includes receiving all booking sheets, approving menus and costs, at least one week prior to the date of the event. Manage a master catering calendar, so that you aware of all events. Any large or high-profile event SEA market should receive direct participation if possible. FOOD SUPPLIERS: Work directly with H/O to manage all CK food suppliers. Be the point person for new products and review cost proposals to determine the viability of introduction into our menu platform, ensuring purchases are in line with the Cezars Kitchen HSEC brand standards and targeted food cost. DIETICIAN: Work directly with Dietician to make sure that every meal meets nutritional guidelines and standards. HYGIENE, SAFETY AND ENVIRONMENTAL COMPLIANCE: Support the Country Director to enforce Cezars Kitchen HSEC compliance to proper handling, ensure right temperature, banning of unapproved food products in the Kitchen and prioritizing food safety at all times. Play a major support role with opening of any new accounts. This includes, hiring, menu development, Kitchen fittings, equipment, and training. QUESTIONS: Respond to all inquiries relating to food, menu, and allergies. Manage and answer all emails sent company email address within a timely manner (target of twenty-four hours). HIRING: Collaborate with the Corporate Executive Chef to Interview candidates for Kitchen and ensure all outlets are adequately equipped in workforce and be prepared to mobilize an ERT (Emergency Response Team) to assist in emergency situations. INNOVATION, PROFITABILITY AND GROWTH: Always on the look-out for ideas, suggestions, and opportunities to contribute significantly towards the growth of Cezars Kitchen operations in profitability, innovation, and client satisfaction. Also, making sure menu fatigue does not exist at any account. SECONDARY RESPONSIBILITIES: Able to perform additional duties within the Cezars Kitchen Operations as requested by the Country Director of Malaysia as and when required. GUIDELINES: You are required to refer to the established SOPs and Corporate Executive Chef for culinary direction on Food Menu and Costing guidelines. OTHER: Support the business with any other opportunities as they relate to food, nutrition, catering, ala carte and lunch services. Requirements

Three-year experience as Head Chef. Minimum of 5years’ experience as Exec Sous or Exec. Chef. Reports To: Country Director of Malaysia & Corporate Executive Chef. Takes Direction From: The President of Cezars Kitchen KK & the Chief Business Development Officer. Gives Direction to: Kitchen team (Kitchen Managers, Chefs, Cooks and Kitchen Hands) and OMs Unlock job insights

Salary match Number of applicants Skills match Your application will include the following questions: Which of the following statements best describes your right to work in Malaysia? What's your expected monthly basic salary? Which of the following types of qualifications do you have? How many years' experience do you have as an Executive Chef? Hospitality & Tourism 101-1,000 employees Cezars Kitchen specializes in two areas: Providing high-end kitchen and dining room designs for the food service industry. We currently serve clients throughout Asia. Our design team works as liaison between client, building architect, other consultants and construction company for food service zoned areas on building projects.Providing high end food services throughout Asia. Why Clients Choose Us? Whether you are catering for a simple tea reception, corporate buffet event or a themed wedding buffet, we will always be there to attend to your needs. Culinary Mission StatementMade with LoveFocus on Fresh BakedFocus on Raw IngredientsFocus on Regional and Seasonal ProductsNutritionally Sound Cezars Kitchen specializes in two areas: Providing high-end kitchen and dining room designs for the food service industry. We currently serve clients throughout Asia. Our design team works as liaison between client, building architect, other consultants and construction company for food service zoned areas on building projects.Providing high end food services throughout Asia. Why Clients Choose Us? Whether you are catering for a simple tea reception, corporate buffet event or a themed wedding buffet, we will always be there to attend to your needs. Culinary Mission StatementMade with LoveFocus on Fresh BakedFocus on Raw IngredientsFocus on Regional and Seasonal ProductsNutritionally Sound

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**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Putrajaya Marriott Hotel, IOI Resort City, Sepang Utara, Selangor, Malaysia, 62502VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents in Chinese cuisine by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED;8 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Chinese Cuisine Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands 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 encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- 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.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- 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.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen employees on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Job Summary

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

Candidate Profile

Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities Leading Pastry Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards And Responsibilities Are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality

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