Consultant Chef

_**PURPOSE OF POSITIONS**:_
- The _**Consultant Chef **_ _role embodies the fusion of culinary expertise and business acumen, offering a unique blend of skills aimed at enhancing the operation efficiency, menu innovation, and overall profitability of food service establishments. This position involves a strategic approach to kitchen management, food cost analysis, and the development of culinary concepts that align with the market trends and customer preferences._
- By providing guidance on best practices, sustainability and staff training The _**Consultant Chef **_ _plays an instrumental role in elevating dining experiences and ensuring the success and support growth and development of the Company._
- **DIMENSION OF POSITION **:_
- Employees Directly Supervised :_
- Steward, General Worker, Commis 1, Commis 2, Commis 3, Demi Chef & Chef De Partie._
- **PRINCIPLES DUTIES & RESPONSIBILITIES **:_
- 1. _**Develop **_and customize menus for clients' specific dietary needs, preferences, or special events, ensuring a balance of nutrition, taste and presentation._
- 2. _**Train kitchen staff**_ _on new cooking technique, kitchen equipment usage, and safety protocols to enhance kitchen efficiency and food quality. _
- 3. _**Perform kitchen audits **_to assess the functionality of the space, equipment needs, and workflow efficiency, providing recommendations for improvements._
- 4. _**Implement cost-control**_ _measures for food and labor, advising clients on budget management without compromising quality._

5._ **Foster relationships**_ with local food suppliers and vendors to source high-quality ingredients at competitive prices for clients.

6. _**Design and execute**_ food and beverage marketing strategies to enhance the clients' brand visibility and customer engagement.

7. **Lead food safety** compliance efforts, ensuring that kitchen operations adhere to local health and safety regulations.

8. _**Research and integrate culinary trends**_ and innovations into client offerings to maintain competitive edge ans satisfy market demands.

9. _**To be flexible**_ in your normal working hours as dictated by the requirement of your work.

10. _**To assists**_ in any additional tasks given as and when required in your job from time to time.
- **REQUIREMENTS **:_
- _Minimum Culinary Arts Diploma, Food Science or Equivalent._
- _Have work their way up the ladder in the kitchen with at least 10years experience._
- _Excellent command in spoken and written in English & Bahasa Melayu._
- _Extensive F&B knowledge and proven ability to planning strong business mind, leadership, organizational and problem solving skills. _
- _Pleasant personality and immaculately groomed._
- _Computer skill required._
- **Our Central Kitchen**:_
- Citarasa Uniq Sdn Bhd _
- No 32 Jalan Industri PBP 7, Taman Industri Pusat Bandar Puchong, _
- 47100 Puchong Selangor. _

Pay: RM7,000.00 - RM7,500.00 per month

**Benefits**:

- Maternity leave
- Meal provided
- Parental leave

Schedule:

- Day shift
- Early shift