Food R&d Executive

**Company Background**

Our journey began in 2018, when we made the first bottle of teriyaki sauce and our friends liked it. Since then, we continue to build and improve our sauces so more people can enjoy them. Today, we are a sauce production company with a 10,000 sqft production area, with the capability of producing 2MT of sauce per day. We also produce ready-to-eat products and meat products for food service industry.

As a passionate and energetic young company with a huge future potential, we are looking for talents who is hardworking, innovative and willing to explore new possibility, that can grow with us together long term.

**Job Descriptions**

1. Create and update the menu, taking into consideration seasonal ingredients, customer preferences, and budget constraints.

2. Design and plan menu items, ensuring a balance of flavours, nutritional value, and visual appeal.

3. Supervise and coordinate the work of kitchen staff, including chefs, cooks, and kitchen assistants.

4. Organize and manage the workflow in the kitchen to ensure smooth and efficient operations.

5. Train and develop kitchen staff, ensuring high standards of culinary skills and hygiene.

6. Oversee food preparation and cooking activities to ensure quality and consistency.

7. Monitor portion control and presentation of dishes to maintain high standards.

8. Implement and enforce food safety and sanitation standards in the kitchen.

9. Manage food inventory, ordering supplies, and controlling food costs.

10. Monitor and control waste to minimize expenses and maximize profitability.

11. Conduct regular quality checks on ingredients and finished dishes.

12. Ensure that all food meets the established quality standards and complies with health regulations.

13. Work closely with restaurant management to develop strategies for improving overall kitchen performance.

14. Stay updated on culinary trends and industry developments.

15. Introduce new and innovative dishes to keep the menu fresh and appealing to customers.

16. Interact with customers to gather feedback on food quality and dining experience.

17. Address customer complaints or concerns related to food.

18. Ensure compliance with health and safety regulations, as well as food handling and storage guidelines.

19. Keep abreast of local, state, and federal regulations related to the food industry.

20. Provide leadership and guidance to kitchen staff, promoting teamwork and effective communication.

**Requirement**

Qualification & Experience:
1. Culinary diploma or equivalent formal culinary training.

2. Proven experience as a Head Chef or Executive Chef in a similar establishment.

3. Extensive knowledge of culinary techniques, trends, and best practices.

4. Experience in menu planning, development, and execution.

5. Experience in managing food costs, inventory, and waste.

**Competency Criteria**:
1. Exceptional culinary and creative skills

2. Ability to work well under pressure in a fast-paced environment.

3. Attention to detail and commitment to quality.

4. Knowledge of food safety and sanitation regulations.

5. Proficient in a variety of cuisines and cooking styles.

6. Knowledge of different cooking methods and techniques.

7. Ability to create innovative and appealing dishes.

8. Expertise in developing menus that balance creativity, profitability, and customer preferences.

9. Knowledge of seasonal ingredients and their availability.

10. Ability to analyze market trends and adapt the menu accordingly.

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

Pay: RM4,500.00 - RM5,000.00 per month

**Benefits**:

- Maternity leave
- Opportunities for promotion
- Professional development

Schedule:

- Day shift
- Monday to Friday