Job Highlights - Works closely with Professional Chef Consultant - Groomed to assume the role of a Sous Chef Job Scope: - Daily Kitchen Operations/Service - Ingredients Ordering & Stocks Monitoring - Cost Control & Wastage Management - Kitchen Hygiene Management & Upkeep - Team Management & Manpower Scheduling - Menu R&D Requirements: - Min. Qualification \xe2\x80\x93 Foundation / Diploma in Culinary Arts or equivalent - Min. 3 years experience in F&B / Kitchen Operations - Possess own transport & willing to travel within Klang Valley - Willing to work long hours, weekends & selected Public Holidays - Customer Service Oriented, able to manage a team & work under pressure - Able to speak & write in English - Willing to work in a NON HALAL restaurant, serving pork Remuneration & Benefits: - Basic Salary (KWSP & SOCSO included) - Annual Leave - Medical, Dental & Optical Benefits - Works closely with Professional Chef Consultant - Staff Meals & Uniforms Team RED KETTLE is now rapidly expanding and we look forward to welcoming team members who are equally passionate about what we do to grow together as we embark in exciting plans ahead! Conceived by three friends passionate about good food and good coffee, Red Kettle\xe2\x80\x99s menu is a medley of both Western and Asian flavours with a contemporary touch. (RED KETTLE is a NON-HALAL Restaurant & Bakery) STPM / A Level or Equivalent
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