Head Chef ( Mandarin Speaker )
RM 4,000 - RM 5,500 / Per Mon
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- Supervise, train, and manage kitchen staff, including cooks, dishwashers, and food prep workers.
- Schedule staff shifts and manage labour costs within budget.
- Conduct regular staff meetings and training sessions to ensure high performance and compliance with company policies.
- Foster a positive and collaborative work environment.
- Ensure all food is prepared to the highest standards of quality, taste, and presentation.
- Monitor food preparation methods, portion sizes, and garnishing to ensure consistency.
- Conduct regular quality checks and address any issues promptly.
- Manage inventory levels, order supplies, and ensure proper storage of all food items.
- Monitor food costs and implement measures to minimize waste and control expenses.
- Conduct regular inventory audits and manage supplier relationships.
- Ensure the kitchen complies with all health and safety regulations, including sanitation and food safety standards.
- Conduct regular inspections and maintain cleanliness and organization in all kitchen areas.
- Implement and enforce safety procedures to prevent accidents and injuries.
- Optimize kitchen workflows to maximize efficiency and productivity.
- Maintain all kitchen equipment and arrange for repairs and maintenance as needed.
- Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.
- Address customer complaints and feedback related to food quality and service.
- Work closely with the restaurant management team to enhance the overall dining experience.
- Implement customer feedback into menu planning and service improvements.
- Assist in creating and managing the kitchen budget.
- Analyse financial reports and identify opportunities for cost savings and revenue enhancement.
- Ensure all financial targets and objectives are met.
- Participate in menu planning and development, including new, seasonal and special event menus.
- Stay updated with culinary trends and incorporate new dishes and techniques into the menu.
- Develop and update menus that suit customer needs in collaboration with Front Manager, Cook and relevant parties.
- At least 2 to 3 years of relevant F&B managerial experience.
- Experience with setting up and managing newly opened restaurants preferred.
- Team player with good leadership and communication skills.
- 6 working days per week.
- Able to work in fast paced environment.
- Must be fluent in Mandarin
- Annual Leave
- Medical Leave
- EPF/SOCSO
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