Job Description

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Company Background: Restaurant &Bar

Location: Georgetown, Penang

Position: Chef De Cuisine

Headcount: 1

Tenure: Permanent

Duties and Responsibilities

\xc2\xb7 Work hand in hand with Restaurant Manager and the team ensuring smooth daily operations

\xc2\xb7 Maintain complete knowledge of scheduled menus of the kitchen / F&B outlets as well as the menu items preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method

\xc2\xb7 Establish BOH SOPs and ensure strict adherence

\xc2\xb7 Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product

\xc2\xb7 Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers

\xc2\xb7 Estimate food consumption to schedule purchases and requisition of raw materials

\xc2\xb7 Minimize waste and spoilage to expenses in line with budget

\xc2\xb7 Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management

\xc2\xb7 Ensure a cooperative and professional rapport is maintained with team members from different departments

\xc2\xb7 Foster and promote a cooperative working climate, maximizing productivity and employee morale

\xc2\xb7 Train and be a mentor figure to other Team Members

\xc2\xb7 Comply and ensure hygiene policies are strictly adhered to on a daily basis.

\xc2\xb7 Compile recipe cards for the restaurant

\xc2\xb7 Supervise stewarding staff and maintaining cleaning schedules

Requirements

Education level - Diploma in culinary arts or similar field

Experience - At least 8 years relevant experience in similar industry with 5 years in a management capacity

Specific skills - Comprehensive knowledge on both Asian and Western cuisine, exposure to different cooking techniques, digital literacy, people management, basic accounting knowledge, Microsoft office (Excel, PPT, Word)

Personal characteristics - Mentorship mindset to guide junior staff, open minded, creative, resourceful

Certifications - Mutiara Food Handling Course

Working hours - Able to work on weekends and public holidays

Language Proficiency - Must be able to converse fluently in English

Sub Specialization : Services;Food & Beverage
Type of Employment : Permanent
Minimum Experience : 8 Years
Work Location : Penang

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