Western Cuisine Consultant Chef

Western Cuisine Menu Development: Develop and design innovative Western cuisine menu such as: burgers, wraps, sandwiches, wedges, homemade sauce selection etc. that align with the brand’s concept.

Recipe Development and Standardization: Developing recipes for new menu items as well as maintaining existing menu selection that meet the company’s requirements in terms of taste, presentation, and cost-effectiveness. Ensuring consistency by standardizing recipes. Provide expert advice on ingredient selection, cooking techniques, and presentation.

Kitchen Operations and Efficiency: Assessing and optimizing kitchen layouts, workflows, and processes to improve efficiency and productivity. Providing recommendations on equipment selection, kitchen organization, and staff training.

Quality Control and Food Safety: Implementing quality control measures to maintain high standards of food quality and presentation. Ensuring compliance with food safety regulations and best practices to minimize the risk of foodborne illnesses.

Staff Training and Development: Conducting training sessions for kitchen staff to enhance their culinary skills, knowledge of ingredients, cooking techniques, and adherence to food safety protocols. Providing ongoing support and mentoring to facilitate professional growth.

Cost Management: Advising on cost-effective sourcing of ingredients, portion control, and waste reduction strategies to optimize profitability without compromising quality.

Problem Solving and Crisis Management: Addressing any issues or challenges that arise in the kitchen or during service promptly and effectively. Employing critical thinking and creativity to find solutions and minimize disruptions to operations.

Comply with OHS policy, procedures and instructions, legal requirements and participate in OHS meetings and trainings when required.

Qualifications:
Culinary Education and Training: culinary education from a reputable institution, such as a degree or Masters in culinary arts or a related field, provides a strong foundation in cooking techniques, food safety, nutrition, and menu planning.

Extensive Culinary Experience: A proven track record of working experience (min. 3 years) in various culinary roles, preferably experience in a fast-food restaurant.

Menu Development Skills: Ability to create western style menu and cater to different dietary preferences and restrictions.

Business Acumen: Understanding of restaurant operations, including cost control, budgeting, inventory management, and profit optimization. Ability to analyze financial data, identify areas for improvement, and implement strategies to enhance profitability.

Communication and Interpersonal Skills: Excellent communication skills to interact with kitchen staff, suppliers, and other stakeholders effectively. Ability to listen to client needs, convey ideas clearly, and negotiate agreements professionally.

Attention to Detail and Quality Standards: Meticulous attention to detail in food preparation, presentation, and quality control. Commitment to upholding high standards of excellence in every aspect of culinary operations.

Professionalism and Ethical Conduct: Demonstrated integrity, reliability, and ethical conduct in all professional interactions. Commitment to upholding food safety standards, sanitation guidelines, and industry best practices.

Pay: RM4,000.00 - RM5,000.00 per month

**Benefits**:

- Health insurance
- Opportunities for promotion
- Professional development

Schedule:

- Monday to Friday

Supplemental Pay:

- Performance bonus

Application Question(s):

- Expected salary
- Notice period for current employment

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Food preparation: 2 years (preferred)
- creating menu: 3 years (preferred)

Expected Start Date: 07/01/2025