Job Description

Requirements:\xc2\xb7Proven experience as an Executive Chef or Head Chef in plant-based cuisine or a relatedrestaurant.\xc2\xb7Extensive knowledge of plant-based Asian fusion cuisine, especially China and Japanese\xc2\xb7cooking techniques and ingredients.\xc2\xb7Strong leadership and communication skills, with the ability to inspire and motivate ateam.\xc2\xb7Strong analytical skills and a willingness to learn.\xc2\xb7Proficiency in both written and spoken Mandarin and English. Scopes:\xc2\xb7Developing unique and cuisine-appropriate menus in collaboration with the Restaurant\xc2\xb7Manager to set item prices\xc2\xb7Maintain high quality of food\xc2\xb7Assisting and directing kitchen staff in meal preparation, creation, plating and delivery\xc2\xb7Maintaining the kitchen and surrounding areas in conditions that meet the company\xc2\xb7standards and health code regulations\xc2\xb7Monitoring inventory and purchasing supplies and food from approved vendors\xc2\xb7Staying current on developing trends in the restaurant industry\xc2\xb7Hiring, training and supervising kitchen staff\xc2\xb7Identifying and introducing new culinary techniques\xc2\xb7Preparing meals and completing prep support as neededBenefits:\xc2\xb7Monthly salary: RM 8,000-10,000\xc2\xb7EPF and SOSCO\xc2\xb7Employees are entitled to 14 days of medical leave and 12 days of paid annual leave per year Experience Required: Min 0 Year/s

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