Executive Chef (Based In Sarawak)

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.