Job Description

• Strong Culinary Skills: Demonstrated expertise in cooking techniques and food preparation, with a deep understanding of Asian and Western cuisines. The ability to create and replicate high-quality dishes that align with the restaurant\'s menu and standards is essential.
• Leadership and Team Management: Proven experience in managing and training kitchen staff, fostering a positive and efficient work environment, and ensuring all team members perform at their best. Strong leadership skills are necessary to motivate and guide the kitchen team.
• Knowledge of Food Safety and Hygiene: A thorough understanding of food safety standards and hygiene practices, with the ability to implement and maintain these standards in the kitchen to ensure a clean and safe environment.
• Excellent Organizational Skills: Ability to multitask and manage time effectively in a fast-paced environment, ensuring smooth kitchen operations. This includes managing inventory, coordinating food preparation, and maintaining an organized workspace.

Responsibilities

• Assisting the Head Chef: Support the head chef in daily kitchen operations, preparing ingredients, and managing kitchen staff to ensure efficient workflow and high-quality food preparation.
• Maintaining Kitchen Standards: Ensure that all dishes are prepared according to the restaurant\'s standards for quality, presentation, and taste, particularly focusing on seafood and Peranakan cuisine to maintain the authenticity and reputation of Seafarer Restaurant.
• Overseeing Food Safety and Hygiene: Monitor and enforce food safety and hygiene standards, ensuring that all kitchen practices comply with local health regulations and that food is stored, handled, and prepared safely.
• Training and Supervising Staff: Train and supervise kitchen staff, including kitchen helpers, to enhance their skills, ensure teamwork, and maintain high levels of efficiency and productivity in the kitchen.
• Inventory and Stock Management: Manage kitchen inventory by ordering supplies, checking deliveries, and maintaining stock levels to ensure that the kitchen is well-equipped for daily service while minimizing waste and controlling costs.

Benefits

• Contribution EPF and SOCSO
• Uniform
• Employee meals and discounts

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