Job Description

Job Responsibility Supervise and lead kitchen staff, including chefs, cooks, and kitchen assistants. Plan and organize daily kitchen activities, ensuring smooth operations during peak hours and special events. Monitor inventory levels of ingredients and kitchen supplies, placing orders as needed to maintain optimal stock. Ensure the consistent quality and presentation of dishes by providing clear guidelines and standards. Conduct regular inspections of food preparation areas to maintain high standards of cleanliness and sanitation. Monitor food quality and taste to ensure that all dishes meet our quality benchmarks. Work closely with management to optimize kitchen operations and minimize food waste. Implement cost-effective measures while maintaining high-quality standards. Enforce adherence to food safety regulations, health codes, and kitchen hygiene standards. Collaborate with other departments, such as front-of-house staff and event coordinators, to ensure seamless coordination of kitchen activities. Job Requirements Required language(s): English, Mandarin is an added advantages Proven experience as a chef or in a leadership role within a kitchen environment would be an advantage. No experience is required for the position as training will be provided. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Exceptional leadership and management abilities, with the capacity to motivate and inspire a diverse kitchen team. Detail-oriented approach to ensure precision in food preparation and presentation. Collaborative attitude and the ability to work seamlessly with cross-functional teams. Ability to adapt to changing priorities and high-pressure situations in a fast-paced kitchen environment. Job Benifits EPF & Socso Annual Leave Medical Leave Career Development Opportunities Tuesday - Sunday (6am - 4:30pm)

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