As the Assistant Chef, you will be assisting the Executive Chef to be in responsible for leading all aspects of the kitchen, including menu development, food preparation, staff management, and kitchen operations. Your primary goal is to maintain high standards of culinary excellence, creativity, and efficiency while ensuring customer satisfaction and profitability.
- Assisting Executive Chef in designing and updating menus in collaboration with management, considering customer preferences, seasonal ingredients, and budgetary constraints.
- Creating innovative dishes and culinary experiences that set the restaurant apart and attract new customers.
- Developing recipes, portion sizes, and cost-effective menu items to optimize profitability.
- Overseeing the preparation, cooking, and presentation of food to ensure consistency, quality, and adherence to established standards.
- Monitoring food inventory levels, ordering supplies, and maintaining proper stock rotation to minimize waste and maximize freshness.
- Managing all aspects of kitchen operations, including staffing, scheduling, training, and performance management.
- Ensuring compliance with health and safety regulations, food hygiene standards, and sanitation practices to maintain a clean and safe working environment.
- Conducting regular quality checks of ingredients, finished dishes, and service standards to uphold the restaurant's reputation for excellence.
- Addressing customer feedback and complaints promptly and professionally, taking corrective action to resolve issues and prevent recurrence.
- Implementing procedures for maintaining food consistency, flavor profiles, and presentation aesthetics across all dishes.
- Monitoring food and labor costs to ensure they align with budgetary targets and financial objectives.
- Collaborating with front-of-house staff to ensure seamless communication and coordination between the kitchen and dining areas.
- Interacting with customers to gather feedback, answer questions, and enhance their dining experience through personalized recommendations and attentive service.
- Participating in promotional events, food festivals, and culinary competitions to showcase the restaurant's culinary expertise and attract new patrons.
Job Type: Full-time
Pay: RM3,000.00 - RM6,500.00 per month
Benefits: - Health insurance
Opportunities for promotionSchedule: Rotational shift
