To ensure that all the food prepared and served is in accordance with the standards set by the Company.
To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team.
To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when necessary, daily activities with station supervisors.
To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to meetings.
Provides leadership that nurtures healthy workplace relationship and sense of belonging.
To develop and maintain communications between the higher management and other subordinates.
Job Requirements
Candidate must possess at least 6 years relevant experience
Must have completed Basic Food Hygiene course;
Can speak in English and Bahasa Malaysia
Basic understanding of food preparation techniques and kitchen safety
Ability to work in a fast-paced environment and adapt to changing priorities
Strong attention to detail and commitment to cleanliness
Team collaboration and the ability to take direction from chefs
