We are a successful and growing British 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 Group Head Chef to manage our 3 restaurants and Central Kitchen production. Note: Only serious and talented candidates should apply - as there is a structured 6 month probation period, where operational KPIs must be achieved. You should be capable of achieving food quality standards, managing central kitchen production and maintaining food cost at below 30%. Applicants must have at least 5 years kitchen leadership and management experience at Head Chef or Snr Sous Chef position. We are looking for candidates to have strong people management 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 enjoy training and developing team members. Your role will be to lead our kitchen team to ensure excellent and consistent food production and service operations across our 3 outlets. 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 monthly 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. Group Head Chef duties include:

• Controlling food cost at below 30% of sales
• Managing effective kitchen operations, across 3 outlets to ensure food is stored, prepared and cooked to the highest quality and hygiene standards
• Managing, developing and training team members
• Innovating and improving on menu
• Ensuring food production and plating follows SOP requirements
• Preparing, cooking and plating food to consistently high standards
• Developing and continually improving the menu
• Improving on our kitchen operational processes/SOP\xe2\x80\x99s
• 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
• Keeping a clean and tidy kitchen at all times
• Completing other tasks and duties, as necessary by management

Applicant Requirements:

• At least 5 years experience of leading kitchens, specifically across multiple units.
• 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
• Expertise in cooking western cuisine and seafood
• Ability to research and develop new dishes, and then train staff to cook items
• Able to develop effective operational SOPs, processes and recipe costing
• 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
• 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 Salary: RM4,500.00 - RM5,500.00 per month Schedule:

• Day shift
• Evening shift
• Weekend jobs