Chef Executive

Ensuring promptness, freshness, and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.

**Salary**: RM4,500.00 - RM6,500.00 per month

**Benefits**:

- Opportunities for promotion
- Professional development

Schedule:

- Day shift

Supplemental Pay:

- 13th month salary
- Overtime pay
- Performance bonus