Duties and Responsibility
- Ensure the kitchen equipment is well maintained, and cooking ingredients are well-stocked.
- Responsibility for the daily paperwork with regards to ingredient ordering, duty roaster, petty cash etc.
- Ensurekitchen team understand and implement the right portion size of food, accurate presentation and content of dishes according to the recipe.
- Able to calculate, manage and control food costs to achieve budgeted Gross Profit.
- Assure kitchen team adherence to all standard of food quality, preparation, serving time, recipes and presentation with the specification.
- Ensure the kitchen, cooking areas, equipment and food storage areas clean, sanitized and organized.
- Work closely with Operation Manager in review, streamline and improve operations processes or workflow in order to optimise productivity level.
- Assure all staff is trained in best cleanliness and sanitation practices, discipline, and performance review.
- To perform ad hoc duties that assigned by Operation Manager / General Manager.
Position Requirements
- Qualifications:At least Diploma in Culinary Art.
- Experience:At least 5 years of working experience in cooking as a CDP or 3 years as a Junior Sours
- Skills / Competencies:
- Have a passionof cooking.
- Pleasant personality, good work attitude, responsibility, friendly and active personnel.
- Fast learner.
- Strong adaptability.
- Willing to work on shift, weekend and public holidays.
- Good command language in English & Malay.
- Strong leadership skills.
