全职 Chef 工作, 薪水 up to MYR 4,500, Broga Hill Eco Farm Resort Selangor 公司招聘中 - Ricebowl

Proven experience of 3-5 years as a Chef, with a strong portfolio of culinary creations.

Expertise in Culinary Arts, including advanced food preparation techniques and presentation.

Skilled in Menu Planning and Recipe Development, capable of creating diverse and appealing menus that align with the resort's theme and seasonal availability.

Proficient in Kitchen Management, overseeing daily operations, staff scheduling, and ensuring efficient workflow.

Comprehensive knowledge of Food Safety and Sanitation standards, maintaining a clean and hygienic kitchen environment.

Experience in Inventory Management and Cost Control, optimizing stock levels and minimizing waste to manage food costs effectively.

Demonstrated Team Leadership abilities, motivating and guiding kitchen staff to achieve high performance.

Excellent Customer Service skills, interacting with guests and addressing any culinary-related feedback or requests.

Fluency in English, Mandarin, and Bahasa Malaysia to effectively communicate with a diverse team and clientele.

Ability to work onsite at Broga Hill Eco Farm Resort Sdn Bhd in Jalan Semenyih, Kajang, Selangor.

Oversee all culinary operations, ensuring the highest standards of food quality, presentation, and taste are consistently met.

Develop creative and appealing menus that align with the resort's theme and seasonal availability of produce from the farm, considering dietary restrictions and customer preferences.

Manage all aspects of food preparation, including sourcing ingredients, overseeing cooking processes, and ensuring timely service for all dining outlets and events.

Lead, train, and mentor kitchen staff, fostering a collaborative and efficient work environment while promoting best practices in culinary techniques and teamwork.

Implement and enforce strict food safety and sanitation standards in accordance with local regulations and industry best practices to maintain a healthy and safe kitchen environment.

Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing waste through effective inventory control and rotation.

Control food costs by monitoring expenses, negotiating with suppliers, and implementing strategies to optimize profitability without compromising quality.

Collaborate with management to develop and execute special events, banquets, and catering services, ensuring seamless execution and exceptional guest experiences.

Stay abreast of current culinary trends, techniques, and innovations, incorporating new ideas into menu development and kitchen operations.

Maintain a clean, organized, and well-equipped kitchen, ensuring all equipment is properly maintained and functioning.