- Maintains food cost as budgeted and takes corrective action as necessary.
- Ensures fresh and quality food products are bought and used in production.
- Ensures a clean kitchen, hygienic work procedures and high safety standards.
- Implements work practices that minimize spoilage and wastage.
- Ensures the correct implementation of all cost control and portioning policies & procedures.
- Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands.
- Reviews Food and Beverage business forecasts and plans production and staffing accordingly.
- Ensures the kitchen operates in accordance with established standards.
- During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.
- Make sure standard recipes are used, and food is presented according to pictures.
- Checks stock for daily storeroom orders and market list.
- Supplies cost control with up to date recipes.
- Maintains logbook.
Job Types: Full-time, Permanent
Pay: RM5,
- 00 - RM7,000.00 per month
Benefits: - Dental insurance
Health insurance Professional development
Schedule:
Supplemental pay types:
* Yearly bonus
Expected Start Date: 08/01/2024
