JOB SCOPE
Manage all aspects of kitchen operation, including food costs, food wastage and food consistency control. Develop creative menu and recipes, ensure quality food product and meeting the highest standard of guests dining experience. Ensure health and safety regulations are strictly complied in accordance to the company's and Malaysia Food and Environmental Hygiene Department's requirements.
JOB RESPONSIBILITIES
- Direct report to Executive Chef with the ordering, inventory, menu preparation, create and test recipes, techniques for food preparation and presentation which ensures consistent high quality, minimize food costs, and exercise portion control over all items.
- Integrate culinary elements into restaurant menus.
- Prepares and cooks menus items.
- Implement standard operating procedures.
- Manage all functions of the food production and operations to achieve the highest quality level of food production in Intervals.
- Allocate duties to members of the kitchen staff; work with different team to successfully execute all kitchen operations.
- Able to handle emergency issues of kitchen side and answering enquires.
- Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Company's standards and Food and Environmental Hygiene Department's requirements.
- Create an environment for members of the kitchen staff that is aligned with the Company's culture through constant communication and reinforcement.
- Deliver the company experience for guests and employees.
- To put into effect team's cooperation and work towards development, implementation, maintenance and improvement of the quality management system.
- Take initiative to identify areas for improvement and participate in continual improvement activities.
- Undertake other jobs assigned by superior from time to time.
