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head chef

2 weeks ago

Bandar Sunway Selangor, Malaysia SHF Services (M) Sdn Bhd Full time 90,000 - 120,000 per year

Key Responsibilities:

1. Culinary Operations

  • Plan, prepare, and supervise all Chinese dishes to ensure authentic taste, quality, and presentation.
  • Develop new menu items and seasonal offerings in alignment with customer preferences and company standards.
  • Ensure portion control and standard recipes are strictly followed.
  • Monitor and maintain food quality, taste, and freshness throughout service.

2. Kitchen Management

  • Oversee daily kitchen operations, including mise en place, cooking, and plating.
  • Manage kitchen schedules, staff assignments, and workflow for efficiency.
  • Ensure kitchen equipment and tools are properly maintained and in good working condition.
  • Monitor stock levels, food cost, and wastage; implement effective inventory control measures.

3. Staff Supervision and Training

  • Lead, train, and motivate kitchen staff to maintain high performance standards.
  • Conduct regular briefings, performance evaluations, and skills development sessions.
  • Ensure teamwork and discipline are maintained within the kitchen.

4. Hygiene and Safety Compliance

  • Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP / ISO / client-specific requirements).
  • Conduct regular kitchen inspections and maintain cleanliness at all times.

5. Administrative Duties

  • Prepare daily, weekly, and monthly reports on kitchen performance, menu feedback, and cost analysis.
  • Participate in budgeting and forecasting for kitchen operations.

6. Client and Quality Assurance

  • Ensure all food served meets client expectations and company standards.
  • Coordinate with management and clients for special events, menu changes, and feedback implementation.
  • Support audits and inspections related to food safety and client requirements.