- Food Preparation and Cooking:Assisting in preparing meals, ensuring food is cooked to the correct standards, and plating dishes according to established guidelines.
- Kitchen Supervision:Overseeing kitchen staff, delegating tasks, and ensuring all staff adhere to food safety and hygiene standards.
- Menu Planning:Contributing to menu development, including recipe creation and dish presentation, and potentially creating specials for service.
- Inventory Management:Monitoring stock levels, assisting with ordering supplies, and ensuring minimal wastage.
- Training and Development:Training new kitchen staff and providing ongoing support and guidance to existing team members.
- Maintaining Standards:Ensuring the kitchen environment is clean, organized, and maintained to the highest standards of hygiene and safety.
- Assisting Senior Chefs:Supporting the Sous Chef and Executive Chef in various tasks as required.
Skills and Qualifications:
- Culinary Skills:Strong cooking skills, knowledge of various cooking techniques, and ability to execute dishes consistently.
- Leadership Skills:Ability to supervise and motivate kitchen staff, delegate tasks effectively, and maintain a positive work environment.
- Organizational Skills:Ability to manage inventory, maintain a clean and organized kitchen, and ensure smooth workflow.
- Communication Skills:Effective communication with other kitchen staff, senior chefs, and potentially front-of-house staff.
- Food Safety Knowledge:Understanding of food safety regulations and procedures, and ability to maintain high standards of hygiene.
Job Types: Full-time, Permanent
Pay: From RM2,000.00 per month
Benefits:
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person