Head Chef of Catering Department

• Serve as the head chef for all catering events
• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated
• Plan menus for each event in collaboration with the client, taking into account dietary restrictions, budget, and desired theme or style
• Create a detailed shopping list for each event based on the planned menu, ensuring that all necessary ingredients and supplies are ordered in advance
• Liaise with Supply Chain team to ensure that ingredients ordered are from our primary suppliers that offer the most competitive pricing
• Arrive at the event venue early to begin preparations, delegating tasks to kitchen staff as needed
• Cook and prepare food according to the planned menu, paying close attention to detail and presentation
• Plate and serve food to guests, making sure that each dish is properly garnished and presented
• Monitor food quality and safety throughout the event, discarding any food that does not meet standards
• Maintain a clean and organized work area throughout the event, including all countertops, stovetops, ovens, and utensils
• Work closely with the event coordinator to ensure that all food is served in a timely manner and that guest needs are promptly met
• Responsible to develop and update standard processes and procedures (SOP) for new and current products
• Responsible to plan, lead kitchen team, execute and monitor new product development projects as assigned and ensure completion according to deadline
• Accountable to provide technical solutions and troubleshooting during R&D production process
• Evaluates clients’ feedback and come up with action plan
• Looks for ways to save the company’s resources while still providing top quality products and services for clients
• Supervise and train kitchen staff as needed, providing guidance and feedback
• Handle leftovers and cleanup after the event, making sure that all food is properly stored and that the kitchen is returned to its original condition
• Review event feedback and make necessary adjustments to future menus and plans

Required Skills and Qualifications

• Proven experience as a catering chef
• Exceptional cooking skills with a wide knowledge of culinary trends
• Creativity and ability to develop new menu items
• Excellent organizational and time-management skills
• Ability to work well under pressure in a fast-paced environment
• Extensive knowledge of food safety standards and sanitation regulations

Preferred Skills and Qualifications

• Bachelor’s degree in Culinary Arts or related field
• Certification from a culinary arts institute
• 5+ years in a professional kitchen, with at least 2 years in a supervisory role
• Working knowledge of kitchen equipment and appliances
• Strong leadership and mentoring skills

Job Type: Full-time

Pay: RM4,000.00 - RM5,500.00 per month

Benefits:

• Flexible schedule
• Meal allowance
• Professional development

Schedule:

• Monday to Friday
• On call
• Weekend jobs

Supplemental Pay:

• Performance bonus

Ability to commute/relocate:

• Ara Damansara: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• Do you have proven experience as a catering chef?
• When is the earliest you can start working with us?

Education:

• Bachelor's (Preferred)

Experience:

• leadership and mentoring in a kitchen environment: 3 years (Preferred)