Proven experience as an Executive Chef or Head Chef in plant-based cuisine or a related
restaurant.
Extensive knowledge of plant-based Asian fusion cuisine, especially Chinese and Japanese
cooking techniques and ingredients.
Strong leadership and communication skills, with the ability to inspire and motivate a
team.
Strong analytical skills and a willingness to learn.
Proficiency in both written and spoken Mandarin and English.
Tanggungjawab
Developing unique and cuisine-appropriate menus in collaboration with the Restaurant
Manager to set item prices
Maintain high quality of food
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Maintaining the kitchen and surrounding areas in conditions that meet the company
standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Staying current on developing trends in the restaurant industry
Hiring, training and supervising kitchen staff
Identifying and introducing new culinary techniques
Preparing meals and completing prep support as needed
Manfaat
Monthly salary: RM 8,000-10,000
EPF and SOSCO
Employees are entitled to 14 days of medical leave and 12 days of paid annual leave per year
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