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Jobs or company...

Head Chef - Paddle & Pour

RM 4,500 - RM 5,000 / month
Checking job availability...
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PURPOSE / OBJECTIVE (OF THIS POSITION):

To handle daily kitchen operations, and to work together with the team to achieve company goals with providing exceptional customer service experience and product quality.

1. Bear the responsibility to take charge on the entire kitchen operation as the Head Chef.

2. Responsible for quality and quantity of the kitchen, including stock count, costing, purchases, menu planning and R&D, kitchen staff planning, OT and issues arising from Kitchen Operation.

3. Responsible in the preparation from raw materials, pre-cook materials and finished products and its cost efficiency.

4. Responsible for the training and supervising ALL Kitchen Crew.

Part 1 –Primary roles of the job which are measurable and may be used as part of KPIs

1. Responsible in preparation of food from raw materials, to pre-cooked items, and final products.

2. Responsible in inventory counting and to manage the entire kitchen operation.

3. Planning and ordering on stock for minimal wastage.

4. Planning and schedule for maximum labor cost efficiency.

5. Able to lead and guide the team on the operations and paperwork.

6. Responsible in maintaining the cleanliness of the kitchen environment, cookware, and utensils.

7. Ensure all SOP is executed.

8. Enforce and uphold Service and Product Quality.

9. Reporting of maintenance issue to related personnel.

10. Work closely with the Brand Manager and team to ensure positive mindset and teamwork to achieve outlet goals.

11. Handle and maintain high standards of quality product and customer service experience.

12. Ensure self-competency, and enough training to meet customer expectation and quality products.

13. Perform audits and checks on to ensure company and outlet standards are met.

14. Responsible in menu development and menu planning.

15. Responsible with hiring, termination, job trials and interviews.

16. Maintain good relationship with suppliers.

Part 2 – Secondary roles which supports the primary roles above

1. Creativity and Cost Efficiency of Menu development.

2. Punctuality.

3. Honest and responsible in every job position you were assigned to.

4. Ensure service to customers are made with passion and have the highest quality standards.

5. Comply with food grade and food safety standards.

6. Manage the entire kitchen operations at all time.

7. Able to lead and teach new staffs with the correct SOPs, information, company policies or sharing best practices.

8. Participate in staff meetings or trainings where applicable.

9. Always maintain a positive mindset and teamwork spirit.

JOB AUTHORITIES:

  • Assign training buddy to guide and train new staff.
  • Give proper guide and new training for new staffs.
  • Enhance and improve menu, workflow and recipe.
  • Training on leadership skills to lead the team.
  • Fully understand the kitchen operation and able to assist others when needed.
  • To plan on the schedule for better labor efficiency.
  • Hiring and termination of kitchen staff.

JOB COMPETENCIES / REQUIREMENTS:

On The Job Requirements:

· Taken typhoid injection

· Taken health and food safety certification provided by the government

Experiences & Qualification:

  • Possess SPM or equivalent F&B Certification
  • At least 2 years of working experience as a Sous Chef and above in F&B industry.
  • At least 4 years of working experience in a kitchen (hotel, café or restaurant).
  • Able to have creativity and passionate on food development (Especially in Fusion & Western Cuisine).
  • Internal promotion is applicable.
  • Experience in teaching and guiding new staff.

Skills & Knowledge

  • Ability to provide accurate information and knowledge, using the correct methods/tools to teach.
  • Ability to spot and resolve problems proactively and efficiently.
  • Strong communicator with excellent verbal and written skills
  • Strong influencing skills
  • Passionate on F&B retail
  • Passionate about customer service
  • Adaptable to change
  • High standards of personal presentation
  • Friendly and outgoing
  • Team player

Job Type: Full-time

Pay: RM4,500.00 - RM5,000.00 per month

Benefits:

  • Maternity leave
  • Meal provided
  • Opportunities for promotion
  • Parental leave
  • Professional development

Schedule:

  • Evening shift
  • Night shift

Supplemental Pay:

  • Tips

Application Question(s):

  • Expected Salary?
  • Notice Period?

Experience:

  • Chef: 2 years (Preferred)

Work Location: In person