Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

We are seeking a talented and experienced Chef de Cuisine to lead our RoofTop Bar operations. As the Chef de Cuisine, you will be responsible for overseeing all culinary aspects of our restaurant, ensuring high-quality dishes and exceptional dining experiences for our guests.

Develop and implement innovative menus for the RoofTop Bar, considering local and international cuisinesLead and mentor the kitchen team, fostering a positive and productive work environmentManage food cost, inventory, and kitchen budget to maintain profitabilityEnsure compliance with food safety regulations and maintain the highest standards of hygiene and cleanlinessCollaborate with the management team to enhance overall guest satisfactionOversee food preparation, presentation, and quality control for all mealsTrain and develop kitchen staff to maintain culinary excellenceParticipate in menu engineering and pricing strategiesStay current with culinary trends and incorporate them into menu offeringsHandle guest feedback and resolve any food-related issues promptly

QualificationsCulinary degree or diploma from a recognized institutionMinimum 5-7 years of experience in high-volume restaurants or hotels, with previous experience as a Sous Chef or in a similar leadership roleAdvanced knowledge of various culinary techniques and food preparation methodsProven experience in menu planning, food cost management, and kitchen operationsStrong leadership skills with the ability to motivate and manage a diverse kitchen teamExcellent communication skills in English; knowledge of Bahasa Malaysia is a plusProficiency in kitchen equipment operation and maintenanceIn-depth understanding of health and safety regulations in the food service industryCurrent Food Safety CertificationCreativity and innovation in developing new dishes and menu conceptsStrong organizational and time management skillsPhysical stamina to work long hours in a fast-paced kitchen environmentFlexibility to work various shifts, including weekends and holidaysKnowledge of local and international cuisines, particularly those relevant to all-day dining conceptsUnderstanding of current food trends and nutritional guidelines