Executive Chef

Be part of an exciting new addition to the Hospitality scene in Port Dickson!
We are seeking an experienced and passionate Executive Chef to lead the kitchen team.
The ideal candidate will have a strong foundation in Malay and Malaysian cuisine with the creativity to incorporate Western flavours, creating a unique and appealing fusion menu.Company Description
Archipelago International is a leading hotel management group in Southeast Asia, with over 45,000 rooms in 200+ locations worldwide.
Our diverse portfolio of 11 award-winning brands caters to various traveler preferences, ensuring memorable stays.
We prioritize exceptional experiences for guests, employees, and partners by embracing diverse cultures, empowering staff, and partnering with like-minded owners.
Our commitment to excellence has earned us numerous awards in the hospitality industry.
Important:Please note that this position is open only to Malaysian citizens or residents with legal authorization to work in Malaysia.
Pre-opening experience and first-hand knowledge of Halal certification processes will be an added advantage.Role Description
This is a full-time on-site role for an Executive Chef for a 413 room hotel with 1 F&B outlet (Phase 1) and 1 MICE facility (Phase 2) located in Port Dickson, Negeri Sembilan, Malaysia.
Be part of a dynamic team that delivers exceptional hospitality experiences!
Administration
Ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
Oversee the preparation and update of individual Departmental Operations Manuals.
Conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Customer Service
Ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
Ensure that employees also provide excellent service to internal customers as appropriate.
Spend time in culinary areas observing employee-guest/employee-internal customer interaction, to coach employees as necessary.
Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Ensure that each profit centre (e.g.
Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
Ensure that each cost centre (e.g.
stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
Assist in the preparation of the Annual Business Plan for Food and Beverage.
Strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
Proactively manage costs based on key performance indicators.
Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
Marketing
Assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.
Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to ensure that the hotel's own operations remain competitive and cutting edge.
Look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
Operational
Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
Monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
Work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
Ensure that all employees are up to date with the availability of seasonal and new products on the market.
Taste and monitor the food products served throughout the operation, providing feedback where appropriate.
Work with the Purchasing executive for the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
Work closely with the Stewarding team to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
Oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
Personnel
Oversee and assist in the recruitment and selection of all culinary employees.
Oversee the punctuality and appearance of all culinary employees, ensuring that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
Maximise the effectiveness of the kitchen team by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
Conduct annual Performance Development Discussions with team members and support them in their professional development goals.
Plan and implement effective training programmes for the team in coordination with the Training Manager and their Departmental Trainers.
Ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Feedback the results of the Employee Opinion Survey and ensure that the relevant changes are implemented.
Other Duties
Maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.
Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations, particularly the policies and procedures relating to fire, hygiene, health and safety.
Attend training sessions and meetings as and when required.
Carry out any other reasonable duties and responsibilities as assigned.
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?
Do you have customer service experience?
How many years' experience do you have with forecasting for businesses?
Do you have experience with inventory management?
How would you rate your Bahasa Malaysia language skills?#J-18808-Ljbffr