Job Description

A Chef de Cuisine is the head of a restaurant's kitchen, responsible for managing all day-to-day operations, including menu creation, staff supervision, and ensuring food quality and safety standards are met. Key duties involve overseeing food production, managing inventory and costs, and leading kitchen staff through training and daily operations to guarantee efficient and high-quality service. Core responsibilities

Menu development:

Create and update menus, design plating, and ensure dishes align with the restaurant's concept and quality standards.

Staff management:

Hire, train, and supervise all kitchen staff, including assigning tasks, scheduling, and fostering a productive work environment.

Kitchen operations:

Oversee all daily activities, ensure smooth workflow, manage inventory, and place orders for supplies and equipment.

Quality control:

Ensure all food preparation meets high standards for quality, presentation, and consistency, and monitor food costs to minimize waste.

Safety and sanitation:

Enforce strict health, safety, and sanitation rules to comply with all regulations.
Key skills and qualifications

Culinary expertise:

Extensive knowledge of cooking methods, flavors, and all dishes on the menu to guide and teach staff.

Leadership and management:

Strong ability to lead, motivate, and manage a team, often reporting to an Executive Chef.

Organizational skills:

Excellent ability to multitask, manage budgets, control costs, and organize workflow efficiently.

Communication:

Clear communication skills for coordinating with staff, suppliers, and management.

Adaptability:

Ability to work under pressure, handle mistakes, and adapt to changing ingredient availability or menu needs.
Job Types: Full-time, Permanent

Pay: RM8,000.00 - RM10,000.00 per month

Benefits:

Health insurance Maternity leave Opportunities for promotion Parental leave Professional development
Work Location: In person