Chef Cum Manager

Responsibilities:

• Kitchen management involves overseeing food preparation and presentation to maintain high quality standards.
• Create and create menu options in accordance with the concept and seasonal trends.
• Maintain consistency in the quality of the dishes offered.
• Maintain cleanliness, organization, and safety requirements in the kitchen.
• Manage kitchen and front-of-house teams by leading, training, and motivating them.
• Create a good and efficient work atmosphere to boost productivity.
• Organize and assign tasks to kitchen personnel to guarantee a seamless kitchen operation.
• Conduct performance reviews and employee training initiatives.
• Manage inventories and costs by ordering, controlling supply, and reducing food waste.
• Monitor food prices and develop ways to fulfill budget targets while preserving food quality
• Manage the restaurant's day-to-day operations and ensure that outstanding service is delivered.

Qualification:

• A degree or certification in Culinary Arts, Hospitality Management, or a similar discipline.
• Proven experience as Executive Chef or in a top culinary position.
• Experience in a managerial role with a focus on restaurant operations.
• Excellent leadership and team management skills.
• Excellent financial and inventory control skills.
• Understanding of food safety rules and recommended practices.
• Effective communication and interpersonal abilities.

Job Type: Full-time

Pay: RM3,500.00 - RM4,500.00 per month

Benefits:

• Company car
• Meal provided

Schedule:

• Afternoon shift
• Day shift