Executive Sous Chef

Overview:

We are seeking a dynamic and experienced Executive Sous Chef for our Five Star Resort. The ideal candidate responsible for overseeing all culinary operations within the resort, ensuring high standards of food quality, presentation, and service. This role requires a dynamic individual with a passion for culinary arts, strong leadership skills, and a commitment to delivering an exceptional dining experience for guest.

Responsibilities:

1. Set a high standard for culinary excellence and inspire the team to consistently deliver exceptional food.
2. Create innovative, seasonal, and diverse menus that cater to a wide range of guest preferences and dietary requirements.
3. Incorporate local, sustainable, and high-quality ingredients into menu offerings.
4. Ensure all food items meet or exceed quality standards and presentation expectations.
5. Implement and maintain rigorous food safety and hygiene protocols, adhering to local health and safety regulations.
6. Conduct regular inspections of the kitchen, equipment, and storage areas to maintain cleanliness and orderliness.
7. Manage food costs by monitoring ingredient usage, portion control, and waste reduction.
8. Collaborate with procurement and purchasing teams to source ingredients at competitive prices without compromising quality.
9. Provide ongoing training and development opportunities for kitchen staff, including culinary techniques, menu knowledge, and customer service skills.
10. Ensure an exceptional dining experience for guests by maintaining consistency in food quality and presentation.
11. Address guest feedback and concerns promptly, striving to exceed guest expectations.
12. Stay updated with culinary trends, techniques, and industry developments to bring fresh ideas.

Requirement:

1. Bachelor's degree in culinary or a related field (or equivalent work experience).
2. Proven experience as Executive Sous Chef or similar role in the hospitality industry.
3. Strong knowledge of various cuisines, cooking techniques, and culinary trends.
4. Ability to manage and thrive in a fast-paced, high-pressure kitchen environment.
5. Proficiency in food safety and sanitation practices.
6. Creative mind-set with the ability to develop innovative menu concepts.
7. Hands-on experience and thrive in practical, action-oriented person
8. Proficiency in English & Bahasa Malaysia; knowledge of additional languages (Chinese, French, German) is a plus.

Physical Requirements:

1. Ability to stand for long periods.
2. May be required to work in outdoor settings.
3. Working Conditions:

While most tasks will be performed indoors, some duties may require outdoor work in varying weather conditions. The Head Chef may be required to work nights, weekends, and holidays based on the resort's operational needs.

Equal Opportunity:

Our resort is an Equal Opportunity Employer. All employment decisions are made without regard to race, color, religion, age, gender, sexual orientation, national origin, disability, or any other protected status in accordance with applicable law.

Leadership, Culinary, Customer Service, Food Safety, Menu Development