Sous chef

Research and development

• Must able to eat spicy food
• Budgeting and cost management: Analyze food or product cost and develop strategies to maintain profitability, optimize resource use without compromising quality
• Quality Control: Ensure that all dishes meet the highest standards of taste, presentation, and safety.
• Ingredient Sourcing: Research and select quality ingredients, establishing relationships with suppliers for sustainable sourcing.
• Culinary Research: Explore new cooking techniques and technologies to enhance culinary offerings.
• Team Collaboration: Work closely with kitchen staff and other departments to implement new concepts and streamline processes.
• Training & Development: Educate kitchen staff on new recipes and cooking methods to elevate overall culinary skills.
• Strategic Menu Development: Design and implement innovative menus that captivate customers and reflect market trends.
• Product Testing: Oversee the testing of new recipes and products, ensuring they meet quality and flavor standards.
• Trend Analysis: Conduct research on culinary trends and consumer preferences to inspire new concepts and improvements.
• Training Programs: Develop and lead training sessions for kitchen staff, fostering skill development and culinary excellence.
• General Responsibilities:

Oversee all culinary operations across multiple outlets.

Ensure consistent quality and taste of dishes in line with brand standards.

Develop new recipes and enhance existing ones to keep the menu innovative and appealing.

Maintain high standards of hygiene, food safety, and cleanliness in all kitchen operations.

Train, mentor, and supervise kitchen staff to uphold operational excellence.

Monitor inventory levels, order supplies, and reduce food waste.

Collaborate with the management team to control costs while maintaining quality.

职位类型：全职

薪资： RM3,500.00至RM5,000.00（每月 ）

申请截止日期： 01/12/2024