Chef

**What We’re Looking For**:

- Menu Development**_
- *Menu Planning*: Design and plan menus that reflect the restaurant's concept and culinary trends.
- *Recipe Development*: Create new recipes and improve existing ones, ensuring variety and creativity.
- *Cost Management*: Develop cost-effective recipes and menus while maintaining high standards of quality and presentation.

** Food Preparation and Quality Control**
- *Cooking*: Oversee the preparation and cooking of food, ensuring consistency, taste, and presentation.
- *Quality Control*: Implement and maintain high standards for food quality, hygiene, and safety.
- *Portion Control*: Ensure proper portion sizes are served to manage food costs and customer satisfaction.

** Inventory and Budget Management**
- *Inventory Management*: Oversee ordering, storage, and inventory of ingredients and supplies.
- *Supplier Relations*: Maintain relationships with vendors and negotiate contracts and prices.
- *Budgeting*: Manage the kitchen budget, track expenses, and work to minimize waste.

**Health and Safety Compliance**
- *Sanitation*: Ensure that the kitchen meets health department requirements and cleanliness standards.
- *Safety Procedures*: Implement and enforce safety procedures to prevent accidents and injuries.
- *Food Safety*: Ensure all food is stored, prepared, and served according to food safety regulations.

** Customer Relations**
- *Customer Feedback*: Address customer complaints and feedback related to food quality and dining experience.
- *Special Requests*: Accommodate special dietary needs and requests from customers.
- *Presentation*: Ensure that the presentation of food meets the restaurant’s standards and customer expectations.

**Administrative Duties**
- *Record Keeping*: Maintain accurate records of inventory, orders, and staff schedules.
- *Reporting*: Report to restaurant management or owners on kitchen performance, budget adherence, and staff issues.
- *Event Coordination*: Plan and execute special events, catering orders, and seasonal menus.

**Continuous Improvement**
- *Training*: Keep the team updated on new cooking techniques, equipment, and industry trends.
- *Innovation*: Continuously seek ways to improve kitchen operations, menu offerings, and overall efficiency.
- *Professional Development*: Attend culinary workshops, conferences, and training sessions to stay current in the culinary field.

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

Pay: RM2,500.00 - RM3,000.00 per month

**Benefits**:

- Free parking
- Meal provided
- Opportunities for promotion

Schedule:

- Day shift

Supplemental Pay:

- Overtime pay
- Performance bonus

Work Location: In person