Master Chef

3 months ago

Kuala Lumpur, Malaysia IMS F &B GROUP SDN BHD Full time

Position Overview: As a Master Chef, you will be a highly skilled and experienced culinary professional responsible for overseeing the culinary operations in a restaurant or kitchen. You will collaborate closely with the Head Chef and kitchen staff to develop new menu items, maintain high-quality food standards, ensure efficient kitchen operations, and deliver exceptional dining experiences. Your expertise and creativity will play a vital role in setting the culinary direction, maintaining consistency, and ensuring customer satisfaction. Responsibilities: 1. Menu Development and Innovation: - Collaborate with the Head Chef to develop innovative and enticing menu items that align with the restaurant's concept, target audience, and culinary trends. - Create and test recipes, considering flavor profiles, ingredients, seasonality, and presentation. - Conduct research on culinary trends, new ingredients, and techniques to inspire and enhance menu offerings. 2. Food Presentation and Quality Control: - Set and maintain high standards for food presentation, ensuring dishes are visually appealing, properly garnished, and aligned with the restaurant's branding and style. - Monitor and maintain quality control measures to consistently deliver dishes that meet or exceed customer expectations. - Conduct regular tasting sessions to evaluate and refine existing menu items and provide feedback to kitchen staff. 3. Kitchen Operations and Standard Operating Procedures (SOPs): - Collaborate with the Head Chef to establish and maintain efficient kitchen operations and workflows. - Develop and document Standard Operating Procedures (SOPs) for food preparation, cooking techniques, portioning, and plating to ensure consistency and efficiency. - Train kitchen staff on SOPs, culinary techniques, and best practices to maintain high-quality standards and improve their skills. 4. Staff Training and Development: - Conduct training sessions for kitchen staff on new menu items, cooking techniques, and food presentation. - Mentor and coach junior chefs and kitchen staff to enhance their culinary skills and knowledge. - Foster a culture of continuous learning, creativity, and teamwork within the kitchen team. 5. Inventory and Cost Management: - Collaborate with the Head Chef and management to manage inventory levels, minimize waste, and control food costs. - Ensure accurate and timely ordering of ingredients and supplies to maintain an efficient kitchen operation. - Monitor portion control, waste reduction, and kitchen practices to optimize cost efficiency without compromising quality. 6. Kitchen Safety and Hygiene: - Implement and enforce strict adherence to food safety and sanitation standards, health regulations, and best practices. - Monitor the cleanliness and maintenance of the kitchen, equipment, and workstations. - Train and educate kitchen staff on proper food handling, storage, and hygiene practices. Requirements: - Extensive culinary experience and expertise, preferably as a Master Chef or in a similar senior culinary role. - In-depth knowledge of various cuisines, cooking techniques, flavor combinations, and culinary trends. - Creativity and a passion for developing innovative and unique menu items. - Strong leadership and communication skills to effectively collaborate with the Head Chef, kitchen staff, and other stakeholders. - Ability to work in a fast-paced environment, multitask, and manage priorities effectively. - Strong attention to detail and commitment to maintaining high food quality and presentation standards. - Knowledge of food safety and sanitation regulations and a commitment to ensuring a safe and hygienic kitchen environment. - Experience in menu costing, inventory management, and cost control measures. - Culinary qualifications or certifications from a recognized culinary institute or equivalent experience is preferred. Note: The specific requirements and responsibilities may vary depending on the restaurant, its concept, and the position's scope within the culinary hierarchy. This job description provides a general overview of the role and its expectations.
IMS F&B GROUP SDN BHD
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5

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