Sous Chef

3 weeks ago

Putrajaya, Malaysia Kaysteaklobster Sdn. Bhd. Full time

We are seeking an exceptionally skilled and versatile Head Chef who specializes in a wide range of cooking styles. As the culinary leader of our kitchen, you will be responsible for managing day-to-day operations, creating diverse menus, overseeing production, and ensuring the highest quality of food preparation. Your culinary expertise and creativity will play a pivotal role in exceeding customer expectations and enhancing our culinary, leading the kitchen team towards QHSE excellence, product excellence, and customer service excellence.

**Responsibilities**:
**1. Kitchen Management**:

- Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants.
- Conduct regular training sessions to enhance the skills of kitchen staff.
- Schedule kitchen staff shifts and ensure adequate staffing levels during peak hours.

**2. Cost Management**:

- Designs the menu to maximize profit margins, considering ingredient costs and pricing each item accordingly.
- Ensures ingredients meet quality standards and are used in a timely manner to prevent spoilage.
- Conducts regular cost analyses and generates reports to assess kitchen performance against budgeted food costs.
- Responsible for the custody and safekeeping of all the food inventory in the units, except those in the FoH.
- Ensuring that all items in inventory are properly accounted for and that proper procedures are followed for the movement of all inventory and its documentation.
- Ensuring that all receiving are properly accounted for and matched with the documentation.
- Knowledge of food costing and Halal

**3. Team Leadership**:

- Lead and mentor the culinary team, providing guidance and support to chefs and kitchen staff.
- Conduct training and development programs to enhance the skills of your team.

**4. Menu Planning & Development**:

- Develop innovative and appealing menus that align with the restaurant's concept and target audience.
- Regularly update menus to incorporate seasonal ingredients and culinary trends.
- Collaborate with the Executive KAYS or management team to ensure a balanced and profitable menu.

**5. Food Preparation and Presentation**:

- Oversee the preparation and presentation of all dishes to meet quality and consistency standards.
- Ensure that kitchen staff follow recipes and portion control guidelines.
- Monitor food costs and take corrective actions to maintain profitability.

**6. Quality Control**:

- Maintain high standards of food quality, taste, and presentation.
- Conduct regular inspections of kitchen equipment to ensure proper functioning.
- Implement and enforce health and safety standards in the kitchen.

**7. Innovation and Creativity**:

- Stay updated on culinary trends, emerging techniques, and new ingredients.
- Introduce innovative concepts and menu items to keep the culinary offerings fresh and exciting.

**8. Menu Creation**:

- Develop and update a diverse and innovative menu that showcases a variety of cooking styles, taking into account seasonality and customer preferences.
- Customize menus for special events and cater to unique client requests.

**9. Client Engagement**:

- Collaborate with clients to understand their preferences and requirements for special events, and menu customization.
- Use customer feedback to enhance the dining experience continuously.

**10. Regulatory Compliance**:

- Abide by Operations Guidelines, and ISO Standard Operating Procedures (SOPs).
- Ensure compliance with the client's specific rules, regulations, and roadmaps.

**11. Paperwork and Documentation**:

- Maintain all paperwork and documentation in compliance with internal SOPs.
- Keep accurate records of all food-related activities and inspections.

**12. Guest Chef Assignments**:

- Be available to serve as a guest chef in other units as and when needed, ensuring the consistency of quality and standards.

**13. Ad-Hoc Duties**:

- Perform other ad-hoc duties as and when required to support the smooth operation of the kitchen and meet client expectations.

**Qualifications**
- Proven experience as a Head Chef with a minimum of 6 years in a large-volume restaurant establishment.
- A culinary degree or equivalent culinary certification is preferred.
- Extensive knowledge and proficiency in various cooking styles and international cuisines.
- Exceptional leadership and management skills with a track record of effectively leading and mentoring culinary teams.
- Strong organizational abilities to manage kitchen operations, including inventory, cost control, and staff scheduling.
- In-depth understanding of food safety and sanitation regulations, including HACCP and ISO22000 standards.
- Creative culinary skills, a passion for culinary innovation, and the ability to develop diverse and appealing dishes.

**Requirements**:

- Effective communication and teamwork abilities to collaborate with clients, kitchen staff, and management.
- Strong problem-solving skills to adapt to dynamic culinary demands and

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