Restaurant Chef

Lead, mentor, and manage culinary team.
- Develop and plan menus and daily specials.
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
- Studying each recipe and gathering all necessary ingredients
- Create prep lists for kitchen crew.
- Delegate tasks to kitchen staff
- Cook food in a timely manner
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
- Ensure appealing plate presentation.
- Slightly modify recipes to meet customers’ needs and requests.
- Check freshness of food and discard out-of-date items.
- Manage food costing and inventory (Eg: Monitor food stock and place orders.).
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure compliance with applicable health codes and regulations.
- Establish maintenance and cleaning schedules for equipment, storage, and work areas.
- Monitor equipment quality and order new equipment as needed
- Assist in human resources processes as needed.
- Communicate customer feedback to restaurant managers.
- Contributes to a positive store atmosphere by maintaining calm during peak period.
- Evaluating and modifying processes to improve efficiency and quality of service.
- Working to attract new customers and expanding the menu.
- Maintain standards for food storage, rotation, quality, and appearance.
- Maintain proper attendance and punctuality.
- Performs other duties as assigned.

**Salary**: RM2,000.00 - RM3,000.00 per month

**Benefits**:

- Meal provided

Schedule:

- Day shift

Supplemental pay types:

- Overtime pay

**Education**:

- STM/STPM (preferred)

**Experience**:

- Chef: 10 years (preferred)

Ability to Commute:

- Shah Alam (required)

Ability to Relocate:

- Shah Alam: Relocate before starting work (required)