Job Description

SPECIFIC DUTIES AND RESPONSIBILITIES 1. Directs, controls and co-ordinates the activities of all chefs and kitchen helpers, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times. 2. Develops attractive menus and creates standard recipe cards with pictures according to the company\xe2\x80\x99s policy. 3. Inspects storerooms, refrigerators and freezer daily to ensure no wastage. 4. Controls costs by minimising spoilage, utilising food surpluses and portion controls.Is responsible for the quality and quantity of food received from the markets and stores. 5. Is always looking for cost saving and environmental ideas. 6. Operates all outlets at an acceptable food and employees cost. 7. Maximises employee productivity, in order to minimise payroll costs. 8. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 9. Ensures that all food is prepared and served according to the standard set by the company. 10. Does and checks cooking and presentation of food. 11. Ensures standard recipes are used, and food is presented according to pictures. 12. Ensures all employees are in proper uniform, well groomed as set by culinary guidelines. 13. Ensures that all machine, furniture (Fridge\xe2\x80\x99s, benches, etc.), equipment and utensils are clean and in working condition at all times. 14. Checks all areas assigned, in regards to sanitation and hygiene contamination of any kind. 15. Ensures the kitchen is always in safe condition, so as to prevent accidents. 16. Maintains good relationship with all departments, to avoid frictions of any kind. 17. To identify market needs and trends. 18. Develops menu \xe2\x80\x9cspecials\xe2\x80\x9d which meet the needs of target market and are in line with the operating concept for the restaurant. 19. Plans and implement effective sales plans and food promotions. 20. Motivates all employees through professionalism, organisational skills and team spirit, to perform their duties. 21. Reports all accidents, health and safety hazards. 22. Develops or updates the kitchen operation manual. 23. Is in charge of food requisitions, orders and inter-kitchen transfer. 24. Writes out maintenance requests if necessary, and checks them on completion. 25. To perform any other duties as directed by the Management. JOB REQUIREMENTS 1. SPM, Diploma or Certificate in Culinary Arts 2. At least 8 \xe2\x80\x93 10 Years Working Experience In Culinary Art 3. Knowledgeable in all types of Asian and Western Cuisine. 4. Must be comfortable working in a fast-paced environment where continuous improvement is expected. 5. Must have planning, problem-solving, decision-making, delegation, time management, supervisory and employee development skills. 6. Must be computer literate and have basic knowledge of Microsoft work sheets (MicrosoftDocs, Excel, Power Point & etc.). Job Types: Full-time, Permanent Salary: From RM6,000.00 per month Benefits:

• Flexible schedule
• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Professional development

• Day shift

• Health insurance