· Maintains food cost as budgeted and takes corrective action as necessary.
· Ensures fresh and quality food products are bought and used in production.
· Ensures a clean kitchen, hygienic work procedures and high safety standards.
· Implements work practices that minimize spoilage and wastage.
· Ensures the correct implementation of all cost control and portioning policies & procedures.
· Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands.
· Reviews Food and Beverage business forecasts and plans production and staffing accordingly.
· Ensures the kitchen operates in accordance with established standards.
· During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.
· Make sure standard recipes are used, and food is presented according to pictures.
· Checks stock for daily storeroom orders and market list.
· Supplies cost control with up to date recipes.
· Maintains logbook.
Job Types: Full-time, Permanent
Pay: RM3,700.00 - RM5,000.00 per month
Benefits:
- Health insurance
- Maternity leave
- Meal provided
- Professional development
Schedule:
- Rotational shift
- Weekend jobs
Expected Start Date: 04/01/2025