Head Chef

Kuala Lumpur, Malaysia

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To ensure SOPs and good standards practiced in the Restaurant at all outlets and franchise outlets.
To improve and implement better SOPs.
To train Restaurant crew to improve and maintain food quality and serving speed at outlets and all franchise outlets.
To ensure good hygiene of Restaurant and food handling.
To deal with Restaurant staffs work issues.
To control stocks, waste management and inventory costs.
To manage food costs, staff costs and wastages.
To actively take part in increasing revenues.
To create new menus.
To be involved in setting up and maintaining outlets and franchise outlets.

Benefits

Additional Benefits

Ricebowl

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