Job Description

Reports to:

Outlet Chef

Supervises:

Outlet BOH team

Liaises with:

Outlet teams

Purpose of Post:

.

To assist the Outlet Chef to organise the kitchen operations and ensure excellent and consistent food production and smooth service delivery. You will ensure dishes are consistently cooked and prepared to high standards as per recipe SOPs, daily kitchen checklists and SOPs are completed, product is stored and ordered effectively, staff are fully trained on recipes, staff attendance/attitude/performance is up to company's expectations and Mis-en-place production levels are in keeping with production schedules. You will help the Outlet Chef to achieve outlet performance KPIs, to ensure food quality, food cost and customer experiences are all excellent and up to standard.

You will ensure our kitchen operational system and SOPs, are correctly followed by all staff. You will complete daily SOPs, including pre-service and closing checklists, food freshness and taste tests, food wastage forms, MEP production schedules, supplier ordering and receiving forms and food stock counts. You will support the Outlet Chef in fixing any staff problems and building positive teamwork and effective communication within the team. You will deputise for the Outlet Chef, when they are absent.

Essential duties and responsibilities include:

Supporting the Outlet Chef to deliver the culinary strategy and ensure food quality expectations and business KPIs are met

Support the Outlet Chef with managing of kitchen operations, to ensure food is stored, prepared and cooked to the highest quality and hygiene standards, always according to company and recipe SOPs, to minimise wastage and ensure customers are happy

Ensuring all outlet food mis-en-place preparation, cooking and plating follows SOP requirements and meets company's quality standards and customer expectations

Helping to train and induct BOH staff

Minimising food waste, spoilage and other costs (i.e. staffing, rejections, breakages)

Opening and Closing the kitchen and preparing for service properly, following company SOP

Managing and storing stock properly, in accordance with company SOP - including date labelling, organised chiller/freezer compartmentalisation, FIFO compliance and checking for spoilage before service daily

Keeping a clean, organised and safe kitchen at all times

Deputise for Outlet Chef, in their absence

Completing other tasks and duties, as necessary by management

Job Type: Full-time

Pay: RM3,000.00 - RM3,500.00 per month

Application Question(s):

As an Assistant Chef, it is your responsibility to set the example. Sometimes you will be required to come in early, and once you start a task, you may not be able to leave until it is finished. We don't want someone weak or full of excuses, because the staff will follow your lead. Are you willing to commit to this responsibility?
Experience:

Western Food Cooking: 2 years (Required)
License/Certification:

Malaysia IC (Required)
Willingness to travel:

25% (Preferred)
Work Location: In person