bakery & pastries, malay & western chef

About Us

We are opening an exciting new cafe-restaurant concept set to launch soon at The Linc, Kuala Lumpur. This will be the 3rd restaurant under IMS F&B Group, which also operates Locarasa at Bamboo Hill and Khan's Indian Cuisine at Bangsar South.

POSITION: SOUS CHEF/ CDP/ COMMIS (WESTERN & PASTRY)

1. SOUS CHEF

As a Sous Chef, you will be a key member of our culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the consistent delivery of high-quality food. You will play a crucial role in leading and supervising the kitchen staff, maintaining food standards, and contributing to menu development. Your creativity, leadership, and culinary expertise will be essential in creating memorable dining experiences for our guests.

Job Description:

1. Kitchen Leadership: Assist the Head Chef in managing and supervising all kitchen staff, including training, scheduling, and performance evaluation.

2. Menu Development: Collaborate with the Head Chef to create innovative and appealing menu items, ensuring variety and high-quality ingredients.

3. Food Preparation: Oversee food preparation, ensuring that dishes are prepared to the highest standards of taste, presentation, and hygiene.

4. Quality Control: Maintain consistency in food quality, portion sizes, and plating techniques. Conduct regular food tasting sessions to ensure menu items meet our standards.

5. Inventory Management: Manage kitchen inventory, including ordering, stock rotation, and minimizing wastage.

6. Adherence to Health and Safety Standards: Ensure that the kitchen operates in compliance with health and safety regulations and maintain a clean and organized workspace.

7. Team Collaboration: Collaborate with other kitchen staff to maintain a harmonious and efficient working environment.

Job Requirements: -

Minimum of 5 years of experience as a Sous Chef or Senior CDP in a reputable restaurant. - Strong leadership and management skills. - Culinary degree or equivalent culinary certification is preferred.

• Excellent knowledge of various cooking methods, ingredients, equipment, and procedures.

• Creativity and a passion for culinary arts.

• Strong problem-solving abilities and attention to detail. - Culinary degree or relevant culinary certification is a plus.

2. CDP

As a CDP, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of taste, presentation, and quality. You will work closely with the Sous Chef and Head Chef to execute menu items, maintain cleanliness, and contribute to the overall success of the kitchen.

Job Description:

1. Food Preparation: Prepare and cook dishes in your assigned section according to the restaurant's recipes and standards.

2. Quality Control: Ensure that all dishes leaving your section are of the highest quality, correctly portioned, and well presented.

3. Stock Management: Assist in managing inventory for your section, including ingredient sourcing, stock rotation, and minimizing wastage.

4. Team Collaboration: Work closely with the Sous Chef and other kitchen staff to ensure a smooth and efficient operation.

5. Health and Safety: Adhere to health and safety regulations, maintaining a clean and organized work area.

Job Requirements:

• Previous experience as a CDP or Line Cook in a restaurant setting.

• Strong culinary skills and knowledge of cooking techniques.

• Ability to work well under pressure and in a fast-paced environment.

• Attention to detail and a commitment to producing high-quality dishes.

• Culinary degree or relevant culinary certification is a plus.

3. Commis

As a Commis Chef, you will be an integral part of our culinary team, responsible for assisting in the preparation and cooking of high-quality dishes. You will work in a fast-paced, dynamic environment and contribute to the creation of memorable dining experiences under the guidance of our experienced chefs,

Job Description:

1. Food Preparation: Prepare and cook dishes in your assigned section according to the restaurant's recipes and standards.

2. Quality Control: Ensure that all dishes leaving your section are of the highest quality, correctly portioned, and well presented.

3. Stock Management: Assist in managing inventory for your section, including ingredient sourcing, stock rotation, and minimizing wastage.

4. Team Collaboration: Work closely with the Sous Chef and other kitchen staff to ensure a smooth and efficient operation.

5. Health and Safety: Adhere to health and safety regulations, maintaining a clean and organized work area.

Job Requirements:

• Basic understanding of cooking techniques and kitchen equipment.

• Ability to work well under pressure in a fast-paced environment.

• Strong attention to detail and a commitment to producing high-quality

dishes.

• Willingness to take direction and learn from experienced chefs.

Job Types: Full-time, Permanent

Pay: RM1, RM4,500.00 per month

Benefits:

• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development