Responsibilities:
- Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks tasks.- Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
Requirements:
- 2+ years of culinary education.
5+ years of experience in a similar position.- Advanced knowledge of food professional principles and practices.
Proficient knowledge of human resources management.
- Excellent knowledge of BOH systems, ordering and inventory.
Excellent knowledge in Halal Certificate Process- Excellent communication skills.
Ability to meet deadlines.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.
Job Types: Full-time, Permanent
Pay: RM5,
- 00 - RM7,000.00 per month
Benefits: - Health insurance
Meal provided- Opportunities for promotion
Parental leave
Schedule:
Day shift Evening shift
On callSupplemental Pay:
Education:- Diploma/Advanced Diploma (Preferred)
Experience:
Executive Chef: 2 years (Preferred)
