Head Chef Lotus Desaru Beach Resort and Spa Sdn Bhd

Develop and maintain the menu offerings at Lotus Desaru & Lotus Seaview, ensuring they align with the brand's standards and guest preferences.
Create innovative and exciting dishes that showcase local and international flavors, while also catering to dietary restrictions and preferences.
Lead menu planning, recipe development, and food costing initiatives to optimize profitability while maintaining quality.
Ensure all dishes are prepared to the highest standards of taste, presentation, and hygiene.
 

Team Management:

• Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and collaborative work environment, promoting teamwork, communication, and mutual respect.
• Schedule kitchen staff efficiently to meet operational demands while controlling labor costs.
• Conduct regular performance evaluations and provide constructive feedback to enhance staff performance and professional development.

Operational Efficiency:

• Oversee kitchen operations, including inventory management, procurement, and supplier relations, to ensure optimal stock levels and cost efficiency.
• Implement and enforce food safety standards and procedures to maintain compliance with health regulations and ensure guest safety.
• Monitor kitchen equipment maintenance and repair needs, coordinating with relevant departments to address issues promptly.
• Collaborate with other departments, such as food and beverage, to coordinate menus, special events, and catering services.

Quality Control and Guest Satisfaction:

• Conduct regular quality checks on food preparation and presentation to uphold the brand's reputation for excellence.
• Address guest feedback and complaints regarding food quality or service promptly and professionally.
• Work closely with the front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
• Stay informed about culinary trends, industry developments, and guest preferences to continually improve offerings and guest satisfaction.

Key Requirements: HACCP certified experience, Halal Food Costing Experience, Multi Kitchen Management, Menu and Cost Structuring Experience, Local Cuisine Experienced

Other Requirements: 

• Proven experience as a Head Chef or Executive Chef in a high-volume, upscale restaurant or hotel environment.
• Culinary degree or relevant certification from a recognized culinary institution.
• Strong leadership abilities, with the capacity to inspire and motivate a diverse team.
• Excellent culinary skills, with a creative flair for menu development and recipe creation.
• In-depth knowledge of food safety and sanitation regulations.
• Exceptional organizational and time management skills, with the ability to prioritize tasks effectively.
• Excellent communication and interpersonal abilities, with a focus on teamwork and collaboration.
• Flexibility to work evenings, weekends, and holidays as required.