ASSISTANT HEAD CHEF

Job Overview:

The Assistant Head Chef will support the Group Head Chef in overseeing the kitchen operations of the fusion café, ensuring high-quality food preparation, presentation, and service. This role involves menu innovation, kitchen staff supervision, and maintaining kitchen hygiene and safety standards. The Assistant Head Chef will contribute to cost control, inventory management, and efficient kitchen workflow while delivering exceptional dining experiences.

Job Description

• Assist the Group Head Chef in designing and executing a fusion menu that balances creativity with customer preferences.
• Supervise kitchen staff, delegate tasks, and ensure adherence to food safety and hygiene standards.
• Oversee food preparation, cooking, and plating to maintain consistent quality and presentation.
• Manage kitchen inventory, ensure timely ordering of ingredients, and minimize waste.
• Maintain food cost control by optimizing portion sizes, reducing spoilage, and negotiating with suppliers.
• Ensure compliance with health and safety regulations, including proper storage and handling of ingredients.
• Train and mentor kitchen team members to enhance their skills and efficiency.
• ·Assist in planning and executing special menu items, promotions, and catering events.
• Handle kitchen-related administrative tasks, including scheduling, stocktaking, and reporting.
• Step in to lead the kitchen in the absence of the Group Head Chef.
• To take up any other duty from time to time, by the management.

Requirements

• Diploma or certification in Culinary Arts or relevant field.
• Minimum of 3-5 years of experience in a similar role, preferably in a fusion or contemporary café setting.
• Strong knowledge of diverse culinary techniques and international cuisines.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Leadership and team management skills with the ability to motivate staff.
• Excellent knowledge of food hygiene and safety standards.
• Creativity and passion for food presentation and innovation.
• Strong organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Proficiency in Microsoft Office, including Word, Excel, and other related software.

Key Performance Indicators (KPIs):

• Food Quality & Consistency: Maintain a high standard of food quality with less than 5% customer complaints.
• Food Cost Control: Keep food cost within budget (below 45% of total sales).
• Kitchen Efficiency: Ensure smooth kitchen operations with minimal delays in food preparation.
• Inventory Management: Maintain optimal stock levels with less than 5% food wastage.
• Hygiene & Compliance: Achieve a minimum hygiene audit score of 90%.
• Team Performance: Reduce kitchen staff turnover by maintaining a positive and productive work environment.

Focus Areas:

• Fusion Menu Development: Continuously innovate and refine dishes to maintain a unique and appealing menu.
• Kitchen Leadership: Build a strong, cohesive, and skilled kitchen team.
• Operational Efficiency: Streamline kitchen workflows and improve service speed.
• Customer Satisfaction: Ensure high food quality and presentation to enhance customer experience.
• Sustainability: Implement waste reduction strategies and optimize ingredient usage.

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM4,500.00 per month

Benefits:

• Flexible schedule
• Free parking
• Meal provided
• Parental leave

Schedule:

• Day shift
• Night shift

Supplemental Pay:

• Yearly bonus

Experience:

• chef/senior chef: 5 years (Required)

Application Deadline: 04/30/2025
Expected Start Date: 05/02/2025