Job Description

• Train, support, develop and manage the kitchen staff and supervise/coordinate all related culinary activities;
• Monitor inventory and purchase product as needed;
• Select and develop recipes, standardize production recipes to ensure consistent quality;
• Establish presentation technique and quality standards;
• Plan and price menus;
• Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen.
• Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Must have the ability to manage in a diverse environment with focus on food quality and customer service is essential to success in this role.
• Previous experience with inventory and labor cost.
• Demonstrate cooking, menu development and pricing.

Job Requirements

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment! (Halal/Non Halal)
• At least 3 year(s) of working experience in the related field is required for this position.
• Applicants must be willing to work in Kuala Lumpur/Selangor area.
• Preferably Mid Senior levels specializing in Food/Beverage/Restaurant Service or equivalent.
• Full-Time position(s) available.

Company Benefits

Additional Info