Executive/Head Chef
Location: MY, , 
Employment type: Contract
Required experience: Executive
Industry: Hospitality
Salary range: 65000-80000
Company profile: Le Meridien is situated in the heart of kuala lumpur's tourist centre. We provide and exciting and entertaining experience for people who are looking for a fresh and exotic challenge. Our restaurants offer one of the best cuisine made by wonderful and passion filled individuals. Come and experience true luxury with us and be changed forever.
Description: Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitorfood and labor budget for the department. Maintain highest professional food quality and sanitation standards. Duties & Responsibilities:    * Plans menus for all food outlets in the Hotel.    * Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparationis economical and technically correct and within budgeted labor cost goals.    * Approves the requisition of products and other necessary food supplies.    * Ensures that high standards of sanitation, cleanliness and safety aremaintained throughout all kitchen areas at all times.    * Establishes controls to minimize food and supply waste and theft.    * Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident preventionprinciples.    * Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.    * Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.    * Attends food and beverage staff and management meetings.    * Consults with the Food & Beverage Director about food production aspects of special events being planned.    * Cooks or directly supervises the cooking of items that require skillfulpreparation.    * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.    * Evaluates food products to assure that quality standards are consistently attained.    * Interacts with food and beverage ma nagement to assure that food production consistently exceeds the expectations of members and guests.    * In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. 
Requirements: Skills and Specifications:    * Must have a passion and love for food    * Excellent communication skills both written and oral    * Public relations skills    * Excellent management and organizational skills    * Works well under pressure    * Good attention to detailExperience:Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.Education:The ideal candidates will possess a bachelor's degree or related culinary degree with four or more years of industry and culinary management experience. 
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