Job Description

Responsibilities:

To ensure that day-to-day operations are carried out smoothly in accordance to company policies To improvise and improve outlets performance in terms of profitability, sales revenue, customers' satisfaction and cost control. To ensure all staff is discipline, punctual and observe high levels of personal hygiene. Assist KIC in managing all stock inventories. (receiving and ordering) To ensure pest control is well conducted by the vendor. Ensure that the highest standard of food and personal hygiene quality and cleanliness is maintained in the outlet. Responsible in assisting service operations to deliver products effectively within waiting time as per SOP. To ensure kitchen layout is conducive, safe and comfortable cooking ambiance. To ensure cleanliness and tidiness of workstation (dry and safe), locker room and kitchen. Ensure all the equipments are used for its intended purpose, following standard operating procedures and to prevent and eliminate waste of expendable supplies, which contribute to the overall food cost. To make every attempt to prevent loss or damage for any reason, of outlet's/Company's property. Ensure preventive maintenance and care of equipment.

Requirements

Minimum SPM, certificate or equivalent. At least 2 years' of relevant experience in Japanese restaurants. Ability to communicate in Bahasa Malaysia, English Experience in F&B line will be added advantage Able to commit to rotating shifts including weekends/public holidays (6-day roster) Warm and cheerful personality; energetic and highly motivated
Job Types: Full-time, Permanent

Pay: RM2,000.00 - RM3,000.00 per month

Benefits:

Maternity leave Meal provided Opportunities for promotion Parental leave Professional development
Education:

Diploma/Advanced Diploma (Preferred)
Experience:

Chef: 2 years (Required)
License/Certification:

Typhoid (Required) Food Handling Certificate (Required)
Work Location: In person