Job Summary
We are seeking an Executive Chef with strong leadership skills and extensive luxury or resort experience to lead large-scale pastry and bakery operations for a multi-outlet resort, including high-end patisserie & retail shops, grab & go, specialty restaurants, lounges, and production kitchens. This role is responsible for menu creation, team management, and ensuring consistent quality across high-volume operations.
Key Responsibilities
- Organize Central Pastry & Bakery Kitchen and make sure the preparations are in an efficient manner to cope with the daily restaurant business
- Manage, train and develop the production line for a high-end Patisserie & retail shop
- Manage Central Pastry & Bakery Kitchen including food services
- Ensure Central Pastry & Bakery Kitchen is compliance with all the relevant regulations and legislations. Strictly maintain & follow the Standard Food Quality & SOP recipe given by the Department
- Meet QA score based on QA, SFA standard and NEA requirement
- Always comply with hotel and department policies and procedures
- Implement cost control initiatives by conducting financial analysis and minimizing waste.
- Maintain controls to attain forecasted and approved food and labor costs
- Develop product and brand innovatively based on the needs of business function
- Develop and implement appropriate menus which deliver financial target and quality expectations
- Train the kitchen staff and provide guidance as needed
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
Required Qualifications
- Diploma in Bakery & Pastry
- Minimum 15 years of experience with a minimum of 5 years in management level
