Executive Chef/Kitchen Manager
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Job scope:
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
Requirement:
1. 5 Years as a chef de cuisine/ executive sous chef / chef in charge of food production in a foodservice operation
2. Exprience in coffee restaurant is an advantage
Benefits:
1. Allowance
2. Hands-on experience
3. Free meal
4. Interesting working enviroment
5. Potential for future employment
Job Type: Full-time
Pay: RM1,500.00 - RM2,000.00 per month