Head Chef

Job description 1. Requirements Certifications : Culinary degree or relevant diploma (preferred), Food Safety certification. Experience : 2+ years as a Head Chef or in a similar role. Preffered Qualifications : Experience working in [specific type of establishment, e.g., hospital cafeterias, large-scale catering and hotels] Familiarity with menu planning based on customer suggestion/request. 2. Skills : Proven experience as a Head Chef or similar role, with expertise in bulk cooking and catering for large groups (e.g., hospitals, corporate cafeterias, events). Strong culinary knowledge, creative menu development and planning based on customer needs. Excellent organizational, time management, strong leadership and team management skills. Ability to work in a high-pressure environment and adapt to changing needs. Qualities: Excellent communication, problem-solving, and multitasking skills. Quality Control: Inventory & Supply Chain Management Compliance with Health and Safety Regulations Budget Management SOP Compliance Customer Satisfaction 3. Responsibilities Kitchen Management: - Oversee daily kitchen operations, including meal preparation, bulk cooking, and plating for large groups. - Develop and update seasonal menus using fresh, local ingredients. - Menu Planning, Ensure consistency in the presentation, taste, and quality of all dishes leaving the kitchen. - Oversee daily kitchen operations, ensuring high food quality and presentation. - Conduct regular tastings and quality checks. - Control inventory, food costs - ensuring proper use of ingredients to minimize waste. - Ensure compliance with health and safety regulations including food safety, cleanliness, and hygiene protocols. - Maintaining a clean, efficient, and organized kitchen, with a focus on continuous improvement. - Lead, train, and manage kitchen staff and service staff for efficient teamwork. - Ensure all kitchen staff follow standard operating procedures (SOPs), including opening and closing processes, food handling, and vendor interactions. - Collaborate with suppliers to source quality ingredients. - Assist in managing the kitchen budget, including food cost control, labor costs, and waste reduction, particularly in large-scale food production environments. - Handle customer feedback regarding food quality and address issues promptly Job Types: Full-time, Permanent Pay: RM2,000.00 - RM4,000.00 per month Benefits: Opportunities for promotion Professional development