Responsibilities:
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items
Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-orientated in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies

Requirements:
Holds a qualification in Kitchen Production and Management
Kitchen management, menu planning and operational skills
Excellent communication skills, able to develop close communications and relationships with employees and guests
Good computer skills especially in MS Office
Effective trainer, experienced in the delivery of skills training
Familiar with current culinary trends and methods
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
Fluent English – written and spoken, multi-lingual desirable
We are willing to offer an attractive remuneration package with benefits like staff accommodation, in-house clinic, staff meals etc. to the successful applicant.

Kindly email on updated resume, together with a recent photograph (jpeg format) to sharon@thechateau.com.my

Only shortlisted candidates will be notified accordingly.