Chef

2 weeks ago


Subang Jaya, Malaysia OYEN DE KOKO SDN BHD Full time

**Menu Development**: Develop standardized recipes and menu items that can be replicated across multiple outlets while ensuring consistency in taste, quality, and presentation.
- **Food Production**: Oversee the preparation, cooking, and assembly of food items in the central kitchen and retail items according to established recipes, portion sizes, and quality standards.
- **Quality Control**:Implement quality control measures to ensure that all food products meet company standards for taste, freshness, and presentation.
- **Inventory Management**: Manage inventory levels of food ingredients, supplies, and kitchen equipment in the central kitchen. Coordinate with purchasing and logistics teams to ensure timely delivery.
- **Cost Control**: Monitor food costs and labour expenses to meet budgetary targets while maintaining quality standards. Implement strategies to minimize waste and maximize efficiency in food production processes.
- **Training and Development**: Train and supervise kitchen staff in proper food preparation techniques, safety procedures, and sanitation practices.
- **Kitchen Operations**: Oversee day-to-day operations of the central & Retail kitchen, including scheduling staff, managing workflow, and coordinating with other departments (e.g., purchasing, logistics, quality assurance).
- **Food Safety Compliance**:Ensure compliance with food safety regulations.
- **Equipment Maintenance**: Coordinate maintenance and repair of kitchen equipment to ensure proper functioning and safety.

**Salary**: RM2,500.00 - RM2,800.00 per month

**Benefits**:

- Meal allowance
- Opportunities for promotion
- Professional development

Schedule:

- Day shift
- Evening shift

Supplemental pay types:

- 13th month salary
- Overtime pay
- Performance bonus


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