EXECUTIVE CHEF - JALAN TUN PERAK

An executive chef is a top-level culinary professional who works just beneath the chef-owner in the kitchen hierarchy and is tasked with supervising all operations associated with food production and kitchen management. He/she is responsible for menu planning, creation of recipes, choosing and buying ingredients, training of the employees, and ensuring the quality and consistency of food. The executive chef is in charge of kitchen operations, food safety, cost control, and inventory management. In essence, the executive chef is not only a culinary leader in the kitchen but also plays a crucial role in the financial side of the business.

1) Lead and manage kitchen staff, which includes line cooks, prep cooks, and sous chefs.
2) Manage kitchen operations by scheduling, organizing the inventory, and preparing meals while adhering to health and safety standards.
3) Perform staff evaluations, give feedback, and create a motivating working atmosphere.
4) Design and develop menus in accordance with the concept and preferences of the customers.
5) Stay up-to-date on the latest trends and use new culinary techniques and products to diversify the menu.
6) Ensure strict compliance with all food safety regulations and get the relevant certifications such as ServSafe.
7) Oversee food preparation and presentation to guarantee high culinary standards, manage the inventory, and reduce food waste.
8) Manage the budget of the kitchen, control the food cost, and adjust it if needed.
9) Maintain good relations with suppliers to receive the best-quality ingredients.
10) Manage kitchen equipment and its maintenance.
11) Coordinate with front-of-house staff for smooth cooperation and outstanding service for the customers.
12) Interact with customers for feedback and to meet their dietary needs or issues, especially in luxurious places.