Responsibilities:
- Menu Development: Create and design authentic menus, incorporating traditional dishes and contemporary innovations.
- Food Preparation: Prepare, cook, and present dishes with a focus on western, japanese and asian cuisine, ensuring high quality and consistency.
- Ingredient Sourcing: Select and source fresh, high-quality ingredients, including spices, herbs, and seasonal produce relevant to cooking.
- Kitchen Management: Oversee kitchen staff, manage daily operations, and ensure that food hygiene and safety standards are maintained.
- Staff Training: Train kitchen staff in cooking techniques, presentation, and safety procedures.
- Cost Control:** Monitor food costs, inventory, and waste to maintain profitability and efficiency.
Skills Required:
- In-depth knowledge of western and asian cuisine and cooking techniques.
- Strong leadership and organizational skills.
- Creativity in recipe development and presentation.
- Excellent time management and ability to work under pressure.
Job Type: Full-time
Pay: RM2,500.00 - RM3,000.00 per month
Education:
- STM/STPM (Preferred)
Experience:
- Chef: 2 years (Preferred)
Work Location: In person
