Chef

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The core of this position is to oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. The Chef responsible to monitor the back-of-house daily operations, designs a menu based on the seasonal availability of food items and to ensure the kitchen complies with the safety and health procedures. This role reports to the Operation Manager.

**KEY ACCOUNTABILITIES**

**a) ACHIEVE SALES TARGET**:

- Work closely with all restaurant staff to achieve Monthly Sales Target.
- Maintain and raise the food profit margin.

**b) OPERATIONS**:

- Constructs menus with new or existing cuisines and to ensure there are varieties of choices and in the highest quality.
- Create and inspect cuisines before it arrives to the customers ensuring the food is in the highest quality and contentment.
- Analyse and develop new ingredients in the Slow-Moving menu.
- Monitor the daily operations of the back-of-house staffs especially in food preparation process.
- Enforce safety and health regulations to ensure the staffs safety and kitchen/restaurant cleanliness.
- Work closely with restaurant staffs and supervisor to ensure all staffs are aware about the restaurant new menus and changes in existing menus.
- Chooses ingredients and creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.
- May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

**c) CUSTOMER SERVICE**:

- Manage customer complaints regarding foods in professional manners.
- Provide exemplary food services to the customers ensuring a high quality in food preparation.
- Ensure customer satisfaction and always seek feedback on new and existing menus.
- Uphold the company’s image as International brand at all times.

**d) MANAGING STAFFS**:

- Make roster and assign the back-of-house staffs shifts and monitor the staff’s workloads and compensation.
- Delegate task efficiently when the restaurant has a special event and to ensure the normal customers are well-served.
- Monitor attendance and payroll records for back-of-house staffs.
- Provide guidance and directions to the back-of-house staffs.
- Monitor back-of-house performance.

**e) STOCK / INVENTORY**:

- Monitor and maintain the daily and monthly stock levels.
- Ensure the stock rotation procedures are followed by the back-of-house staffs.
- Report to the Operation Manager on the daily and monthly inventory lists including the rotten ingredients stock.
- Analyse and ensure the ingredients condition is good to serve.
- Assist the Operation Manager to estimate ingredient cost and ensure all purchases comes within budget.

**f) OTHERS**:

- Liaise with related supplier in the absence/presence of Operation Manager.
- Arrange for equipment to repair when necessary.
- Remedy any problems or defects.

**g) PERSONAL DEVELOPMENT**:

- Accuracy and meticulous when dealing with culinary instruction, recipes and directions to the staff.
- Innovative and creative.
- Initiative and proactive.
- Always maintain good rapport and communication with staff and Management.
- Staff to conduct themselves in a proper and professional manner in
- Compliance with Company Policy.

**SPECIFICATION REQUIREMENT**:

- Possess SPM, Post Diploma, Diploma, Bachelor Degree in Culinary, Tourism and Hospitality or any related fields.
- 3-5 years’ experience of Chef or Sous Chef role in restaurant or within the hospitality industry.
- Creative and innovative. Analytical, agile and responsive to change
- Meticulous and accurate.
- Highly motivated person.
- Excellent leadership skills.
- Good time management skills
- Excellent communication skills among peers and customers.
- Strong interest in the mission and culture of Ace Café Kuala Lumpur

Pay: RM3,500.00 - RM5,000.00 per month

**Benefits**:

- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Rotational shift

Ability to commute/relocate:

- Kuala Lumpur: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- Chef: 3 years (preferred)

**Language**:

- Bahasa Melayu (preferred)
- English (preferred)

**Location**:

- Kuala Lumpur (preferred)

Work Location: In person

Expected Start Date: 03/15/2025