Head Chef (japanese Restaurant)

Mont Kiara, Kuala Lumpur, Malaysia

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Planning and directing food preparation, cooking, food presentation and clean up
To be involved in new outlet setting and kitchen equipment layout plan
Create or modify food photo menu as needed that meets the restaurant concept and quality standards
Set prices, costing for new menu and making adjustments as needed
Estimate food requirements and food/labour costs
Maintain critical standards in service speed, quality and workflows
Ensure high standards of food preparation daily for the restaurant
Lead, train and manage the operation of kitchen staff
Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen at all times with a maintenance schedule
Maintain kitchen equipment; schedule repairs and additional maintenance as needed
Maintain adequate supply chain inventory
Prepare shopping lists and track expenses
Reduce wastage, including electricity, water and other resources
Support media activities like food photo shooting, food tasting, marketing plan promotions, etc
Perform ad-hoc duties as requested by Director
Maintain a positive and professional approach with co-workers and customers

Benefits

Ricebowl

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