Outlet Chef

2 weeks ago

Ipoh, Malaysia Nifayyi Group of Companies Full time

**Job Overview**

The Outlet Chef will support the Assistant Head Chef (AHC)or Head Chef (HC) in managing the daily kitchen operations, ensuring high-quality food preparation, presentation, and consistency. This role involves assisting in menu execution, overseeing kitchen staff, maintaining hygiene standards, and optimizing food production to meet customer expectations. The Outlet Chef will also play a role in inventory control, food cost management, and operational efficiency.
- Assist the Assistant Head Chef (AHC/HC) in executing and maintaining the outlet’s menu with a focus on quality and consistency.
- Supervise kitchen staff and ensure proper delegation of duties for smooth kitchen operations.
- Oversee food preparation, cooking, and plating to meet quality standards and customer satisfaction.
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Monitor inventory levels and assist in ordering supplies to prevent shortages or wastage.
- Support cost control measures, including portioning, waste reduction, and supplier negotiations.
- Train and mentor kitchen staff to improve efficiency and performance.
- Assist in planning and executing special menu items, promotions, and catering events.
- Handle administrative tasks such as scheduling, stocktaking, and kitchen performance reporting.
- Step in to manage kitchen operations in the absence of the Assistant Head Chef/HC.

**Requirements**:

- Diploma or certification in Culinary Arts or a related field.
- Minimum of 3 years of experience in a similar role within a restaurant, café, or hospitality setting.
- Strong knowledge of cooking techniques and various cuisines.
- Ability to work efficiently in a high-pressure kitchen environment.
- Leadership skills with experience in managing a kitchen team.
- Excellent understanding of food safety and hygiene regulations.
- Creativity in food presentation and menu development.
- Strong organizational and problem-solving skills.
- Flexibility to work in shifts, including weekends and public holidays.

**Key Performance Indicators (KPIs)**:

- Food Quality & Consistency: Maintain high food quality with less than 5% customer complaints.
- Food Cost Control: Keep food costs within budget (below 45% of total sales).
- Kitchen Efficiency: Ensure timely food preparation with mínimal delays.
- Inventory Management: Keep food wastage below 5% through proper stock control.
- Hygiene & Compliance: Achieve a minimum hygiene audit score of 90%.
- Team Performance: Maintain a positive work environment and reduce kitchen staff turnover.

**Focus Areas**:

- Operational Efficiency: Improve kitchen workflows for better service speed.
- Quality Control: Ensure all dishes meet established presentation and taste standards.
- Staff Development: Train and guide kitchen team members for skill enhancement.
- Cost Management: Reduce food waste and optimize ingredient usage.
- Customer Satisfaction: Enhance dining experience through consistent food quality.

**Job Types**: Full-time, Permanent

Pay: RM3,500.00 - RM4,500.00 per month

**Benefits**:

- Free parking
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Application Question(s):

- What is your leadership style

**Experience**:

- CDP: 5 years (required)

Work Location: In person

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