EXECUTIVE CHEF

Job Responsibilities

1. Motivate and ensure that team spirit is encouraged to all staff.
2. Control and direct pastry preparation, ensure overall efficiency in production and update of individual Department Operation Manuals.
3. Ensure quality controls for all finished products.
4. Lead the team in researching, creating new recipes, and developing new product lines.
5. Oversee production of pastries, baked goods, and related desserts as required while maintaining product standards.
6. Manage raw material ordering, adjusting orders if required prior to deadlines.
7. Provide solutions, recommendations, and analysis for quality control issues.
8. Maintain an orderly workstation and adhere to hygiene, health, and safety standards.
9. Handle costing, minimize wastage, and source quality ingredients at competitive rates.
10. Comply with and ensure hygiene and food safety standards.
11. Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the company and customer satisfaction.
12. Maintain a good knowledge of pastry industry trends and changes. Conduct regular checks on team knowledge, understanding, and overall practices.
13. Experience in Halal Certification Standards.

Company Information

Application Questions

• Which of the following statements best describes your right to work in Malaysia?
• What is 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?
• How would you rate your Bahasa Malaysia language skills?