Dorsett Kuala Lumpur

Job Summary The Executive Chef is responsible for overseeing the overall culinary operations of the hotel, ensuring the highest standards of food quality, presentation, hygiene, and service excellence. The role involves menu planning, kitchen management, cost control, team leadership, and maintaining compliance with food safety standards while delivering exceptional dining experiences in line with the hotel's standards and brand expectations. Key Responsibilities Oversee and manage all kitchen operations, including restaurants, banquets, room service, and other food production areas. Develop innovative menus, recipes, and food concepts that meet guest expectations and align with the hotel's standards. Ensure consistent food quality, taste, presentation, portion control, and timely food preparation across all outlets. Manage food costs, kitchen budgets, inventory, purchasing, and wastage control to achieve financial targets. Monitor...

Key Responsibilities: 1) Revenue Strategy & Pricing Implement dynamic pricing, adjust rates based on demand, seasonality, and events, and manage pricing across all segments (transient, group). 2) Forecasting & Analysis Analyze booking patterns, track performance metrics (ADR, RevPAR, occupancy), and create accurate revenue forecasts and budgets. 3) Distribution Management Oversee all booking channels (direct, OTAs, wholesalers) for optimal visibility and profitability, managing rate parity and commissions. 4) Market & Competitor Analysis Conduct competitor benchmarking, monitor market trends, and identify gaps or opportunities for growth. 5) Collaboration Work with Sales, Marketing, and Operations to align strategies and ensure pricing is implemented effectively. 6) Reporting Provide regular reports to management on performance, variances, and strategic recommendations. Core...