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Executive Chef/Kitchen Manager

RM 1,500 - RM 2,000 / Per Mon

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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