Develop and maintain the restaurant's menu, ensuring that it aligns with the establishment's culinary vision and customer preferences.
Manage the kitchen staff, including hiring, training, scheduling, and performance evaluation.
Oversee the preparation and presentation of all menu items, ensuring consistent quality and adherence to recipes and food safety standards.
Collaborate with the management team to analyze sales data, food costs, and customer feedback, and make necessary adjustments to the menu or operations.
Ensure compliance with all relevant health and safety regulations, including the implementation of proper food handling and storage procedures.
Foster a positive and productive work environment in the kitchen, promoting teamwork, communication, and professional development.
Serve as the primary point of contact for any kitchen-related issues or concerns, and work with the management team to address them.
Job Types: Full-time, Permanent
Pay: RM4,500.00 - RM6,000.00 per month
Benefits:
Meal provided
Opportunities for promotion
Professional development
Experience:
HEAD CHEF: 2 years (Preferred)
Work Location: In person
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