2) Main focus and responsibility shall be Havana KL the flagship restaurant and central kitchen
3) To develop attractive menus and create standard recipes cards with pictures as per restaurant's policies and procedures
4) To inspect store rooms, refrigerators and freezers every day to ensure no wastage
5) To control costs by minimising spoilage, utilising foods surpluses and portion controls.
6) To operate all outlets with budgeted headcounts and food costs
7) To maximise employee's productivity in order to minimise payroll costs
8) To monitor all kitchens' operating costs and take corrective actions to reduce expenses as and when necessary
9) To ensure standards recipes are used, and food is presented as shown in pictures
10) To provide briefing and hold daily chefs' meeting
11) To ensure all employees are in proper uniforms and well-groomed as set by the restaurant's rule
12) To maintain good working relationship with all departments
13) To oversee steward operations and ensure it meets the hotel's culinary operation.
14) To identify market needs and trends
15) To analyse and monitor the menus and products of competitive hotel
16) To ensure that the kitchen is cleaned and meets regulations at all times
17) To ensure compliance to health and safety standards as required in kitchen and surrounding areas like emergency exits, DB Box areas, pest controls etc
18) To help GM/Head Chef to hire relevant and appropriate kitchen staff
Job Type: Full-time
Pay: RM2,800.00 - RM4,000.00 per month
Benefits:
Cell phone reimbursement
Maternity leave
Opportunities for promotion
Parental leave
Professional development
Work Location: In person