Job Description

We are looking for a dynamic and F&B passionate candidate with previous experience as as a Senior Sous Chef or Head Chef For our Les Bouchons Restaurant in Kuala Lumpur.

Knowledge of French Cuisine and experience in a Steak house is recommended for the position. Able to handle high-stress situations calmly and with good judgment, the candidate must be customer-oriented and a problem solver specialist. We give high importance to a good and friendly working environment as a key to motivate the team and guarantee customers' dining experience.

The Candidate needs to have extensive experience in team building to create a strong and reliable core team. He is the guarantor of the quality of the food and a perfect dining experience, hence he will work closely with all departments and team members to deliver. He will monitor every daily aspect of BOH operations to maintain a smooth service. The candidate will have all the support of the Group to fulfill his operational, financial, marketing, and HR requirements and targets.

We give importance to welcoming in our group a candidate with a very good mindset as we are looking for a long-term partnership. We seek a determined and motivated candidate to join us in this challenging and rewarding opportunity.

Responsibilities:

Manage day-to-day BOH to ensure success of the Food & Beverages operation and maintain high standards and an efficient working environment

Ensure a consistent food quality and respect The brand and recipies standards

Ensure customers are always receiving an exceptional dining experience.

Creative Menu planning, platting design and menu engineering.

Understand the market trend in Food and ensure the menu maintain its competitiveness in the market.

To implement, improve & ensure Standard Operation Procedure is practiced and maintain at all time.

Ensure hygiene and cleanliness of the Kitchen at all time and equipment are well maintained.

To plan and control stocks, food costs, staff costs and wastage at an ideal level.

To provide accurate collation of information towards ingredient, recipe and finished product standardization and costings.

To actively take part in liaising with Marketing & Branding team in promotional program and packages in increasing revenues.

To be involved in setting up and maintaining outlets.

Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling and maintaining budgets.

To hire and train team members

Requirement:-

Works well under pressure and commands kitchen brigade effectively

Strong leadership abilities, including the capacity to inspire and create goals

Creative and innovative in creating and modifying new dishes

Outstanding time management and multitasking skills

Able to work on shifts, weekends and public holidays

Good organizational skills, attention to details. Result-driven, service-oriented

5 years of relevant working experience in western restaurants, experience in French cuisine and Steak house is recommended.

. Experience in Preopening and kitchen Set up would be an advantage

Job Type: Full-time

Pay: RM7,000.00 - RM8,500.00 per month

Benefits:

Meal provided Opportunities for promotion Professional development
Work Location: In person