Job Description

MohonKelayakan

• Minimum of 5 years culinary experience, with at least 2 years in a managerial role overseeing multiple restaurant operations.
• Culinary arts degree or equivalent culinary certification is plus.
• Demonstrated leadership ability with a track record of mentoring and motivating culinary teams in high-pressure environments.
• Proficiency with POS systems and kitchen management software.
• Strong organizational, communication, and problem-solving skills.
• Must possess personal transportation.
• Detail-oriented, adaptable to change, and proactive in managing kitchen operations.
• Fluent in Malay; proficiency in English and Mandarin is a plus .
• Reports directly to the Executive Chef.
• Manages a team of Sous Chefs and line cooks across multiple outlets.

TanggungjawabThe Area Chef is responsible for managing and optimizing kitchen operations across multiple outlets to ensure the highest standards in food quality, presentation, and operational efficiency. This pivotal role demands a leader capable of implementing company standards, mentoring staff, and maintaining uniformity and excellence in culinary services.Key Responsibilities:Operational Management:Oversee staff scheduling to ensure optimal staffing levels across all outlets, balancing workload and operational demands.Regularly review and audit operations to ensure compliance with health and safety standards.Manage staff allocation and spring-cleaning schedules to maintain exemplary kitchen conditions.Quality Control and Innovation:Conduct detailed audits on food presentation, quality, cleanliness, and personal hygiene.Continuously evaluate and strengthen kitchen SOPs, making necessary adjustments to enhance efficiency and ensure compliance.Maintain consistent food quality under supervision, ensuring all outlets meet the chain\'s high standards. R&D for new dishes and culinary techniques to keep the menu innovative and appealing.Training and Development:Provide hands-on training and guidance on cooking methods, preparation techniques (defrosting, pre-cutting, storage), and other culinary skills.Identify and mentor potential team leaders, focusing on developing leadership within the kitchen staff.Cost Management:Monitor and report on food and labor costs, identifying issues and implementing corrective actions to optimize expenses.Achieve targeted reductions in food cost variances through meticulous monitoring and adjustment of purchasing and inventory practices.Communication and Reporting:Ensure all operation details and updates are communicated effectively to top management.Report and follow up on any maintenance issues to avoid disruptions in kitchen operations.Event and Special Task Coordination:Assist with catering and special events, providing expert coordination and support to ensure successful execution.Collaborate with the Executive Chef and other Area Chefs to align culinary efforts and promote a cohesive brand standard.Manfaat

• Competitive salary reflective of your growth
• Free meal during your work days
• Medical benefits
• Annual Leave
• EPF/Socso
• Work life balance, 5 working days
• Performance bonus
• Annual dinner

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