Job Description

• Control and direct the food preparation process and any other relative activities in kitchen.
• Be fully responsible for costing control and be accountable for cost overruns.
• Monitor kitchen crew to ensure food portioning is well executed to avoid cost overruns and/or dissatisfactory presentation.
• Strive to meet the cost control target set by management.
• Monitor wastage and identify cause of wastage and solution timely.
• Construct menus with new or existing culinary creations on regular basis (e.g., monthly/quarterly update of menu, create festive/seasonal menu as and when requested by management)
• Readily consider customers\' feedback and strive for continuous improvement.
• Ensure food quality control is of highest standard and in compliance with recipe / guidebook.
• Create complete recipe book for management.
• Approve and "polish" dishes before they reach the customer to ensure presentation control.
• Plan orders of equipment or ingredients accordingly to identified shortages.
• Arrange for repairs of kitchen equipment when necessary.
• Remedy any operational problems or technical defects relevant to kitchen.
• Be fully in charge of managing and training kitchen staff.
• Resolve conflicts in kitchen or between kitchen crews, when necessary
• Estimate staff\'s workload and evaluate staff performance.
• Monitor and maintain records of kitchen staff attendance.
• Comply with nutrition and sanitation regulations and safety standards (e.g., HACCP, etc.)
• Ensure the hygiene of kitchen and liaise with government inspectors or authorities when necessary.
• Foster a climate of cooperation and respect between co-workers and service staffs.
• Prohibit to share recipe or dishes created to external parties or any parties outside or the organizations without management consent (intellectual property of the company)
• Ensure successor(s) are able to execute tasks adeptly in the event of you leaving or ceasing to work with the company

• Annual bonus (performance based)
• Monthly performance feedback for personal development
• Semi annual / annual career review for salary increment / steady job promotion
• Exposure to preopening and opening procedures of new outlets
• Annual leave
• Medical leave
• Replacement public holiday
• Birthday benefit (voucher up to RM100 to redeem at any of our outlets)
• Dental/optical benefit (up to RM100 per annum per staff)
• Parking fee at HQ will be subsidized (worth over RM200/month)
• Daily staff lunch meal

Ricebowl