Restaurant Head Chef - Pre-Opening

4w1 month ago

Marriott International

Kuala Lumpur, MY · Full-time · MYR 60,000 – MYR 90,000

About this role

This role is accountable for the overall success of daily kitchen operations in a new restaurant and bar outlet. The Head Chef will exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions.

Day-to-day responsibilities include preparing and cooking foods of all types, developing new menus and recipes, and ensuring compliance with food handling and sanitation standards. The Head Chef will also maintain purchasing, receiving, and food storage standards while operating and maintaining all department equipment.

Leading the culinary team involves supervising and coordinating activities of cooks and workers, utilizing interpersonal and communication skills to encourage others, and serving as a role model. The Head Chef will establish open, collaborative relationships and ensure the productivity level of employees is maintained.

This pre-opening opportunity offers the chance to shape a new kitchen from the ground up, developing environmentally friendly processes and procedures. The role provides a platform to achieve and exceed performance, budget, and team goals while guiding and developing staff.

Requirements

High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
Demonstrates knowledge of high quality food products, presentations, and flavor.
Knows and implements brand's Safety Standards.
Ability to supervise and manage employees and understand employee positions well enough to perform duties in their absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Advocates sound financial/business decision making and demonstrates honesty/integrity.
Able to achieve and exceed goals including performance goals, budget goals, and team goals.

Responsibilities

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Ensures compliance with food handling and sanitation standards and all applicable laws and regulations.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Maintains purchasing, receiving, and food storage standards.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Develops and implements environmentally friendly processes and procedures for food preparation, energy use, and waste management.