Job Description

Reports to:

CEO Founder and Operations Manager

Supervises:

Outlet BOH teams and Central Kitchen team

Liaises with:

Senior Managers

We are a successful British seafood restaurant brand (Muslim friendly) with 3 outlets in Klang Valley. We are famous for British Fish and Chips. We are looking to hire an experienced Head Chef to lead our outlet BOH teams, kitchen operations and manage Central Kitchen production at our Subang branch.

You MUST have a minimum of FIVE (5) years Head Chef and THREE (3) years Central Kitchen Management experience.

You MUST have experience at managing multiple outlet teams to ensure consistent food and service operations excellence.

Expertise and knowledge with Seafood and British Cuisine is essential.

In your position as Group Head Chef and Central Kitchen Head - you will work with, our Operations Manager to ensure company-wide BOH KPI targets are met and our quality standards of operational excellence are achieved and maintained. You will be expected to lead our company-wide BOH staff training programme and produce ongoing menu development.

IMPORTANT: Only serious and talented candidates should apply, as this will be a very challenging, yet rewarding, role. Only Apply if you can Deliver the Highest Quality Standards, can effectively manage kitchens, are passionate about leading and developing staff, are able to Handle Pressure, and can Commit to a Long-term Project.

Note: We will ask for Company References (which must be via official company email addresses), BEFORE offering the position and we will require to see proof of Previous Company Offer letter and Payslips from last 3 months.

We are looking for candidates to have strong people management and leadership skills, be able to effectively manage kitchen operations (i.e. ordering, stock control, waste management, completing SOPs), have a positive attitude, be organised, punctual and understand how to train and develop team members.

Your role will be to lead all our kitchen teams to ensure excellent and consistent food production and service operations across our 4 outlets and central kitchen. You will work closely with the outlet chefs to ensure dishes are consistently cooked to high standards, daily kitchen checklists and SOPs are completed, product is stored and ordered effectively, staff are fully trained on recipes, staff attendance/performance is good and production levels are in keeping with sales trends and projections.

You will be given creative freedom to develop seasonal specials and work with management to innovate and improve our menu on an ongoing basis. You will be responsible for enforcing our kitchen operational system and SOPs/processes, including developing new SOPs and improving existing ones. You will oversee kitchen staff development, including implementing effective induction plans for new joiners and retraining existing staff. A key focus will be retaining good existing staff and developing them into new roles. You will complete weekly/monthly kitchen reports for management, including waste management and staff training reports.

Role duties and responsibilities include:

Working with management to deliver the culinary strategy, achieve KPI targets and meet the company's quality standards

Managing effective outlet kitchen operations across our entire business - overseeing our 4 restaurant outlets to ensure food is stored, prepared and cooked to the highest quality and hygiene standards

Managing our Central Kitchen production scheduling, storage, costs and quality management

Managing, developing, training and caring for our team members

Improving our existing menu and developing new dishes, every month

Introducing new dishes, which fit our brand concept and can be delivered operationally, at affordable cost, every month

Ensuring outlet food production and plating follows SOP requirements

Preparing, cooking and plating food to consistently high standards

Improving our kitchen operational processes/SOP's every month

Completing BOH management paperwork and reports, every month

Working with Outlet Chefs to ensure SOPs and documentation is completed on time and to expected standards

Ongoing research into suppliers to source best ingredients at lowest prices

Minimising food waste and other kitchen costs (i.e. staffing, rejections, breakages)

Approving the staff schedules for outlets

Ensuring company-wide BOH staff demonstrate excellent attendance, discipline, professionalism and performance, every month

Keeping a clean and tidy kitchen at all times

Completing other tasks and duties, as necessary by management

Applicant Requirements:

At least FIVE (5) years Head Chef experience, especially across multiple units or at a restaurant chain.

At least THREE (3) years Central Kitchen Management experience, especially across multiple units or at a restaurant chain.

- You MUST have experience at managing multiple outlet teams to ensure consistent food and service operations excellence.

Expertise and knowledge in Seafood cooking and British cuisine

Capable and confident leader with excellent communication skills and people management ability

Able to respect upper-management and take instructions, and at times accept constructive criticism to improve performance

Can think critically and provide ideas and input to management

Passionate about cooking and producing the best possible dishes, every time

Ability to research and develop new dishes

Capable of planning and leading staff training sessions

Experienced man-manager and able to deal with staff issues professionally and effectively

Leads by example, demonstrating positive, disciplined, high-performing and professional behaviours

Able to develop effective operational SOPs, processes and recipe costing

Experienced at completing management duties, paperwork and reports

Able to lower and maintain food costing and manage stock effectively

Experienced at developing and enforcing operational SOPs

Able to meet KPI targets and work under pressure

Considerable knowledge of food hygiene and kitchen management principles

Highly organised and able to multitask effectively

Interested in taking additional responsibilities to further their career

Willing to work hard and is honest and professional at all times

It is desirable for candidates to have a Culinary Diploma or Degree, or equivalent professional qualifications

Experienced and capable at completing and developing SOPs, management paperwork and reports

Good command of MS Office IT programmes would be advantageous

Ability to converse in English and Bahasa Melayu

Able and happy to work 6 days per week (Monday off day)

Willingness to go the extra mile to get the job completed to high standards, (i.e. working longer hours, weekends and public holidays)

Looking to develop their career with a fast-growing restaurant brand

Able to work immediately

Applicants must be local Malaysians

Job Type: Full-time

Pay: RM5,500.00 - RM6,000.00 per month

Work Location: In person