SCOPE OF ROLE:Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation.
- To be responsible for the smooth operation daily operations of the kitchen department.
To organize and plan menu, preparation and maintaining the desired cost.
- To organize menu/recipe manuals and training.
To prepare daily menu and to ensure high food quality and consistency.- To ensure the food prepared are well presented and sufficient.
To be detailed on the food presentation.
- To assist in purchasing of kitchen equipment and utensils when necessary.
To implement the cleanliness and hygienic practices in food preparation.- To advise the management of the daily stocks inventory and food costing.
To plan and control and ensure to work within budget limits.
- To advise and train the Assistant Chef of any new menu, presentation, handling of food etc.
To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system.- To take initiative to identify areas for improvement and participate in continual improvement activities.
To undertake other jobs assigned by superior from time to time.
Job Types: Full-time, Permanent
Pay: RM2,
- 00 - RM3,650.00 per month
Benefits: - Dental insurance
Health insurance Meal provided
- Opportunities for promotion
Parental leave
Schedule: Day shift
Evening shift
Education:Experience:
working: 5 years (Preferred)
