Purpose of the Role/Role Overview:
A cook is responsible for overseeing culinary operations of food services, Central kitchen production, Event
Catering, Industrial Catering and Concept Food & Beverage. In this role, with basic knowledge of cooking
techniques and food safety practices, the skills acquired are to assist with food preparation, cooking, menu
development and maintaining kitchen operations, preparing ingredients, following recipes, and ensuring all food
safety and sanitation standards are met.
General /Role Overview:
Menu Development
? Collaborate with all division managers to create and update menus.
? Incorporate seasonal and locally sourced ingredients when possible.
Cost Control
? Monitor and manage food costs, customized portion control, and waste reduction.
? Source suppliers, negotiate contracts, and monitor pricing.
Food Safety and Hygiene
? Implement and enforce food safety standards and health regulations.
? Conduct regular kitchen inspections and staff training on safety protocols.
Innovation and Creativity
? Keep abreast of industry trends and incorporate new techniques and ingredients.
? Create signature dishes and special menus to attract and retain customers.
Job Type: Contract
Contract length: 3 months
Pay: RM1,800.00 - RM2,000.00 per month
Benefits:
Health insurance
Maternity leave
Parental leave
Professional development
Work Location: In person
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