To ensure kitchen and restaurant operation runs smoothly. Direct deal with the owner. Must have good attitude and readiness to learn. SOPs of the kitchen and recipe are from the higher management.
1. Menu Creation and Development- Design and develop new menus or modify existing ones based on seasonal ingredients, customer preferences, and the restaurant's concept.
- Ensure that dishes align with the restaurant's culinary style and quality standards.
- Test and innovate recipes to maintain creativity and relevance in the market.
2. Staff Management and Training- Hire, train, and supervise kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
- Conduct regular performance reviews and provide feedback.
- Foster teamwork and a positive work culture, ensuring that all staff members follow the restaurant’s standards and protocols.
3. Quality Control- Ensure all food leaving the kitchen meets the restaurant’s quality standards for presentation, taste, and portion size.
- Oversee food preparation, cooking, and presentation.
- Address any customer complaints regarding food quality or presentation.
4. Kitchen Operations and Efficiency- Manage daily kitchen operations, ensuring that the kitchen runs smoothly and efficiently.
- Develop and implement systems for inventory management, ordering supplies, and ensuring that stock levels are maintained.
- Monitor kitchen equipment and coordinate repairs or replacements when necessary.
- Establish and enforce kitchen protocols to maintain cleanliness and safety.
5. Cost Control and Budgeting- Oversee food costs and ensure the kitchen operates within the established budget.
- Work with management to track food costs, reduce waste, and optimize inventory usage.
- Implement pricing strategies that align with the restaurant’s target market and profitability goals.
6. Health and Safety Compliance- Ensure the kitchen complies with all food safety regulations, health codes, and sanitation standards.
- Maintain proper food handling and storage techniques to minimize the risk of foodborne illnesses.
- Lead regular health inspections and address any violations promptly.
7. Collaboration with Management- Communicate with the restaurant owner, managers, and front-of-house staff to ensure alignment on the restaurant’s goals, customer experience, and any special events or promotions.
- Provide input for marketing strategies and promotions, especially those focused on food and culinary experiences.
- Participate in budget planning, setting pricing for menu items, and other financial aspects of the restaurant.
8. Customer Interaction and Feedback- Occasionally interact with customers, especially in fine-dining settings, to receive direct feedback and ensure a high level of guest satisfaction.
- Adapt menus or dishes based on customer preferences or dietary needs (e.g., vegetarian, gluten-free, etc.).
9. Creative and Artistic Leadership- Lead the creative vision for the restaurant’s culinary direction.
- Stay current on food trends, new techniques, and seasonal ingredients.
- Encourage innovation and culinary artistry while maintaining consistency.
10. Crisis Management and Problem Solving- Quickly resolve any issues that arise in the kitchen, whether IT’s staffing shortages, equipment failure, or an unexpected rush.
- Maintain composure in high-pressure situations, especially during peak service hours.
11. Supervision of Special Events- Oversee catering or private events, ensuring the food and service meet the restaurant’s high standards.
- Work with event planners to customize menus and plan logistics for large-scale events, such as weddings or corporate functions.
Medical benefit
EPF / SOCSO upon confirmation
