![NIMMIESE PASTRY CAFE SDN BHD](https://media.trabajo.org/img/noimg.jpg)
Chef
1 week ago
**Menu Planning**: Chefs are often responsible for creating menus that reflect the culinary style and concept of the restaurant or establishment. This involves designing dishes, considering ingredient availability, seasonality, and cost.
- **Food Preparation**: Chefs oversee and participate in food preparation, including butchering, cooking, baking, and plating dishes. They ensure that food is prepared to the highest standards of quality, taste, and presentation.
- **Kitchen Management**: Chefs manage the overall operations of the kitchen, including staffing, scheduling, inventory management, and budgeting. They may also be involved in purchasing ingredients and equipment.
- **Training and Supervision**: Chefs train and supervise kitchen staff, including sous chefs, line cooks, and other kitchen workers. They ensure that all team members adhere to food safety and sanitation standards.
- **Quality Control**: Chefs are responsible for maintaining consistent quality across all dishes served. They taste and evaluate dishes regularly, make adjustments as needed, and ensure that food meets customer expectations.
- **Creativity and Innovation**: Chefs often bring creativity and innovation to their dishes, experimenting with new ingredients, techniques, and flavors to keep menus fresh and exciting.
- **Customer Interaction**: In some establishments, chefs interact directly with customers, discussing menu options, accommodating special dietary needs, and receiving feedback on dishes.
- **Adherence to Regulations**: Chefs must stay updated on food safety regulations, health codes, and industry standards. They ensure that the kitchen and staff comply with all relevant regulations.
- **Problem-Solving**: Chefs must be adept at problem-solving, handling issues that arise in the kitchen, such as equipment malfunctions, staffing challenges, or last-minute menu changes.
- **Collaboration**: Chefs often collaborate with other departments, such as front-of-house staff, event planners, and suppliers, to ensure smooth operations and customer satisfaction.
Pay: RM2,000.00 - RM4,000.00 per month
**Benefits**:
- Meal provided
Schedule:
- Day shift
- Fixed shift
- Monday to Friday
- Weekend jobs
Supplemental pay types:
- Overtime pay
**Education**:
- Diploma/Advanced Diploma (required)
**Experience**:
- Chef: 1 year (required)
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