Requirements

Possess a Diploma in Culinary Arts or a related field with a minimum of 5 years of experience as a Chef, demonstrating a strong foundation in culinary techniques and kitchen management.

Demonstrate culinary expertise by creating innovative and appealing menus that cater to diverse tastes while utilizing fresh, locally sourced ingredients from the Broga Hill Eco Farm Resort.

Ensure strict adherence to food safety and hygiene standards, maintaining a clean and organized kitchen environment and implementing HACCP principles to prevent foodborne illnesses.

Manage inventory effectively, including ordering, receiving, and storing food supplies, minimizing waste, and optimizing costs while maintaining quality and freshness.

Exhibit strong team management skills, including training, supervising, and motivating kitchen staff to ensure efficient operations and consistent food quality.

Maintain rigorous quality control measures to ensure that all dishes meet the highest standards of taste, presentation, and consistency, addressing any issues promptly and effectively.

Proficiency in both Bahasa Malaysia and English is required, enabling effective communication with staff, suppliers, and guests.

Responsibilities

Develop and execute innovative and appealing menus that cater to the diverse preferences of resort guests, incorporating fresh, locally sourced ingredients whenever possible.

Maintain impeccable standards of food safety and hygiene throughout the kitchen, ensuring compliance with all relevant regulations and guidelines.

Oversee inventory management, including ordering, receiving, and storing food supplies, to minimize waste and maximize cost-effectiveness.

Lead, mentor, and train a team of culinary staff, fostering a positive and collaborative work environment that promotes professional growth and

development.

Ensure consistent quality and presentation of all dishes, implementing rigorous quality control measures and addressing any issues promptly.

Manage kitchen operations efficiently, including scheduling staff, coordinating meal preparation, and maintaining equipment in optimal condition.

Monitor and manage food costs, implementing strategies to control expenses and maximize profitability without compromising quality.

Collaborate with the resort management team to plan and execute special events, banquets, and catering services, ensuring seamless execution and guest satisfaction.