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Head Chef

SELANGOR

Petaling Jaya

Bandar Utama

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Employer Restaurant Logo - Job Vacancy on Source Co | Malaysia's 100% F&B Jobs Portal and Search Service

薪水:

RM4500 to RM5000

工作類型:

Full-Time

宿舍設施:

No

加班費:

No

餐廳類型:

In-Mall Restaurant

清真狀態:

Non-Halal / Tidak-Halal

外國人:

No

工作時間:

2 shifts

工作日:

6 days

工作福利:

Staff Meals, SOCSO, EPF, EIS, Panel Medical Clinic

第 1 步(共 3 步)

您接受上述所有工作福利和信息嗎?

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Little Loong Loong

1, Lebuh Bandar Utama, Bandar Utama, 47800 Petaling Jaya, Selangor, Malaysia

restaurant interior image of restaurant - job vacancy on Source Co | Malaysia's 100% F&B Jobs Portal and Search Service

第 2 步(共 3 步)

您接受以上所有餐厅信息吗?

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Restaurant or Employer Logo - Job vacancy on Source Co | Malaysia's 100% F&B Jobs Portal and Search Service

工作要求

Job Scope of a Head Chef

1. Overall Kitchen Management
• Oversee kitchen operations across all assigned outlets.
• Ensure each kitchen operates efficiently and effectively.

2. Staff Management
• Recruit, train, and supervise kitchen staff.
• Schedule staff shifts to ensure adequate coverage.
• Conduct regular performance reviews and provide feedback.
• Foster a positive and collaborative work environment.
• Implement staff development and training programs.

3. Food Inventory Management
• Monitor inventory levels and order supplies as needed.
• Manage supplier relationships and negotiate contracts.
• Ensure proper storage and rotation of food to minimize waste.
• Conduct regular inventory audits to ensure accuracy.

4. Food Quality Control
• Maintain high standards of food quality and presentation.
• Ensure all dishes meet established taste and quality standards.
• Implement and enforce food safety and sanitation standards.
• Conduct regular inspections to ensure compliance with health regulations.

5. Menu Planning and Development
• Design and update menus for each outlet, considering customer preferences and seasonal ingredients.
• Develop new recipes and improve existing ones.
• Create special menus for events and promotions.
• Collaborate with management to set menu pricing.

6. Cost Control and Budget Management
• Monitor food costs and work to minimize expenses.
• Prepare and manage kitchen budgets for each outlet.
• Implement cost-saving measures without compromising quality.

7. Customer Service and Food Service Recovery
• Address customer feedback and complaints related to food quality and service.
• Ensure a high level of customer satisfaction.
• Interact with customers to gather feedback and make improvements.

8. Collaboration and Communication
• Work closely with restaurant managers to coordinate kitchen operations with front-of-house activities.
• Communicate effectively with staff, management, and suppliers.
• Attend management meetings and provide updates on kitchen performance.
• Effective and responsible external communications with the media.

9. Health and Safety Compliance
• Ensure all kitchens adhere to health and safety regulations.
• Implement and maintain kitchen safety protocols.
• Conduct regular safety training for kitchen staff.

10. Innovation and Trend Monitoring
• Stay updated on industry trends and incorporate them into menu planning.
• Introduce innovative cooking techniques and equipment.
• Participate in culinary competitions and events to enhance skills and reputation.

11. Sustainability Practices
• Implement sustainable practices in the kitchen, such as reducing food waste and using eco-friendly products.
• Source ingredients from local and sustainable suppliers when possible.

12. Event Coordination
• Plan and oversee special events, catering, and private dining experiences.
• Coordinate with event planners and clients to ensure a successful execution.

第 3 步(共 3 步)

您是否满足上述所有职位要求并想继续申请?

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