Production & Supervision
- Lead preparation and cooking of Western dishes including grilled items, pasta, sauces, roasts, and plated mains.
- Ensure quality control in taste, temperature, and presentation according to brand and event standards.
- Oversee mise-en-place and timely production for outlets, room service, and banquet functions.
Pre-Opening & Setup
- Assist in planning equipment layout, menu testing, SOP creation, and kitchen readiness.
- Support menu costing, portion standardization, and plating guides.
- Work closely with procurement to test product suitability and alternatives before opening.
Team Leadership
- Supervise and train Commis and junior staff in cooking techniques, station organization, and food safety.
- Maintain a clean and organized kitchen station while ensuring compliance with HACCP and hygiene standards.
- Communicate daily production plans and ensure smooth handovers between shifts.
Inventory & Cost Awareness
- Monitor stock levels, report usage and wastage, and suggest alternatives for cost-effective operations.
- Ensure HACCP principles are followed in all food storage and rotation.
Job Type: Full-time
Pay: Up to RM3,200.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person
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