Cook Executive
RM 2,500 - RM 3,500 / Per Mon
Original
Simplified
- Responsible for overseeing kitchen staff and ensuring the quality of food items.
- Planning and directing food preparation and culinary activities and developed sales projection for yearly profit.
- Modifying menus or create new ones that meet quality standards.
- Maintain standards for food storage, rotation, quality, and appearance.
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and regulations.
- Manage food costing, monitoring inventory and purchasing supplies and food from approved vendors.
- Reviewing staffing levels to meet service and operational.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
- Ad hoc duties as and when assigned by the Management
- Diploma / Degree in Culinary or other related courses
- Minimum 2 years of relevant experience in product development processes
- Knowledge in retort processing technology will be an added advantage
- Independent and able to work with minimal supervision
- Proactive in seeking solutions and solving problems
- Team player and good communication skill
- Allowance Provided
- Yearly Performance Reward & Increment
- Positive working environment
- Annual Leave
- Medical and Hospitalization Leave
- EPF / SOCSO / PCB
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