CROWNE PLAZA KLCC
Crowne Plaza Kuala Lumpur City Centre by IHG, Jalan Yap Kwan Seng, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
The Executive Chef is responsible for the overall management and operation of the hotel’s culinary department, ensuring high standards of food quality, presentation, hygiene, cost control, and guest satisfaction. The role provides leadership and direction to all kitchen teams while maintaining consistency across all outlets, banquets, and events.
Key Responsibilities
Lead and manage the overall culinary operations of the hotel.
Develop and maintain high standards for food quality, taste, presentation, and consistency.
Plan menus for restaurants, banquets, events, staff dining, and special functions.
Ensure all food preparation and production comply with hotel standards and food safety regulations.
Monitor food costs, portion control, wastage, and kitchen expenses to achieve budget targets.
Work closely with the F&B and Events teams to plan menus and execute functions smoothly.
Manage kitchen staffing, manpower planning, scheduling,...