Duties & Responsibilities :-
1. Ensure Efficiency And Required Standard Of Food Production
l Check quality of raw materials before use
l Oversee quality production of menu items
l Assist in the development and improvement of recipes
2. Ensure Adequate Supply Of Raw Materials
l Check stock level regularly
l Prepare details for requisitions of supplies
l Check quality of deliveries
l Supervise proper storage and sanitation
3. Ensure Day-To-Day Efficiency Of The Section
l Allocate work to staff accordingly
l Supervise and administer subordinate daily attendance
l Provide training and reference to new and existing staff
l Check event order or special function and prepare food in accordance with the requirements
l Participate in the production of food and perform food preparation mise-en-place
l Control and minimize wastage
l Ensure the standard of cleanliness and sanitation
l Monitor related food costs, take action to ensure the correct portioning and margins are achieved
4. Others
l Coordinate with other departments on matters relating to the kitchen operations
l Perform any other duties as and when required by the Management
Job Types: Full-time, Permanent
Pay: RM1,700.00 - RM2,700.00 per month
Benefits:
- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
Education:
- Diploma/Advanced Diploma (Required)
Experience:
- Chef: 1 year (Preferred)
Work Location: In person
