Executive Chef

Train and manage kitchen personnel and supervise coordinate all related culinary activities;
- Cook selected items or for select occasions.
- Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
- Supervises kitchen personnel with responsibility for hiring, discipline and performance reviews.
- Controls food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization ecipes, and waste control procedures.
- Trains kitchen personnel in food production principles and practices.
- Establishes quality standards for all menu items and for food production
- practices.
- Plans and prices menus. Establishes portion sizes and standards of service for all menu items.
- Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains payroll records for submission to payroll department.

Pay: RM5,000.00 - RM5,800.00 per month

**Benefits**:

- Flexible schedule
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Holidays
- Rotational shift
- Weekend jobs

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person