Chef

**Key Responsibilities**:

- **Kitchen Operations**:

- Plan and execute daily food preparation for a la carte, buffet, banquets, and special events.
- Ensure the kitchen operates efficiently and meets daily service demands.
- Maintain high standards of food quality, presentation, and portion control.
- **Menu Development**:

- Design and update menus regularly based on guest feedback, seasonality, and cost control.
- Innovate traditional and local dishes to enhance guest experience and reflect Sabah’s culinary heritage.
- **Staff Supervision**:

- Supervise and train kitchen staff including cooks, commis, and kitchen helpers.
- Schedule staff shifts and delegate duties to ensure smooth kitchen operations.
- Conduct regular performance evaluations and recommend training where necessary.
- **Food Safety & Hygiene**:

- Ensure kitchen operations comply with health, safety, and hygiene standards (JKKP, KKM, etc.).
- Implement HACCP and food handling best practices.
- Monitor food storage, labeling, and waste management procedures.
- **Cost Control**:

- Monitor food inventory and usage to minimize wastage and reduce cost.
- Work with the procurement team to source quality ingredients at competitive prices.
- Prepare costings for menu items and control kitchen budget.
- **Collaboration**:

- Coordinate with F&B service team to ensure smooth communication and service flow.
- Assist in organizing hotel events, conferences, and outside catering functions.

Pay: RM3,500.00 - RM5,500.00 per month

**Benefits**:

- Flexible schedule
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
- Vision insurance

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Evening shift
- Monday to Friday
- Night shift
- Rotational shift

Supplemental Pay:

- Overtime pay

Work Location: In person