Job Description

1. Leadership & Kitchen Management

Lead and manage the entire kitchen team. Plan, supervise, and coordinate daily kitchen operations. Ensure all food served meets quality, taste, and presentation standards. Conduct daily briefing with staff to ensure smooth operations.

2. Staff Management & Training

Train, guide, and monitor performance of kitchen staff. Prepare staff schedules and assign duties. Maintain discipline, teamwork, and good communication in the kitchen. Identify training needs and ensure continuous skill improvement.

3. Menu Development & Food Quality

Lead in menu planning, creation of new dishes, and seasonal menus. Standardise recipes and ensure consistency in preparation. Taste and approve dishes before serving. Continuously improve food quality and reduce wastage.

4. Inventory & Cost Control

Monitor inventory, place orders, and ensure correct stock usage. Control food cost and ensure profitability. Ensure proper storage, labelling, and rotation of all ingredients. Reduce wastage and optimise kitchen resources.

5. Hygiene, Safety & Compliance

Ensure the kitchen complies with all food safety and hygiene regulations. Conduct regular hygiene checks and maintain cleanliness of kitchen areas. Ensure proper maintenance of kitchen equipment and tools.
Job Type: Full-time

Pay: RM3,700.00 - RM5,500.00 per month

Benefits:

Free parking Meal provided
Work Location: In person