EXECUTIVE CHEF
RM 2,000 - RM 2,499 / Per Mon
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Managing the kitchen: Overseeing the daily operations of the kitchen, including hiring and training staff, managing performance, and ensuring food is prepared to standard Menu creation: Developing menus for casual and fine dining events, and collaborating with the restaurant manager and banquet manager Financial planning: Monitoring food costs and wastage, managing inventory, and budgeting for staff and equipment Ensuring compliance: Ensuring compliance with food handling and sanitation standards, and that all equipment is properly maintained Building relationships: Building and maintaining relationships with suppliers and distributors, and resolving any issues with vendors Problem-solving: Being able to spot and resolve problems efficiently Delegating: Being able to delegate multiple tasks Keeping up with trends: Keeping up with cooking trends and best practices
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