SUSHI HIRO Hiring! Full Time Head Chef, Japanese Restaurant in Federal Territory, Earn up to MYR 5,000 - Ricebowl

Job Summary:

As the Head Chef is responsible for overseeing the overall kitchen operations, ensuring food quality, kitchen hygiene, staff management, cost control, and smooth daily restaurant operations in accordance with company standards.

Qualifications and Requirements:

• Experience in Japanese cuisine and sushi preparation.
• Strong leadership and team management skills.
• Knowledge of food hygiene and kitchen safety standards.
• Good inventory and cost control management.
• Ability to work under pressure and during peak hours.
• Good communication and problem-solving skills.

Job Scope:
Kitchen Operations

• Oversee daily kitchen operations and food preparation.
• Ensure all dishes are prepared according to SOP and quality standards.
• Monitor food presentation, portion control, and consistency.
• Ensure timely food preparation during operating hours.

Food Quality & Safety

• Ensure freshness and quality of ingredients at all times.
• Maintain cleanliness, hygiene, and food safety standards in the kitchen.
• Ensure compliance with company SOP, health regulations, and safety requirements.
• Monitor proper storage and handling of food ingredients.

Staff Management

• Supervise kitchen crew, sushi chefs, cooks, and kitchen helpers.
• Conduct training and coaching for kitchen staff.
• Prepare staff duty roster and manage manpower planning.
• Monitor staff discipline, grooming, attendance, and performance.

Inventory & Cost Control

• Manage kitchen inventory and stock ordering.
• Monitor food cost and minimize wastage.
• Liaise with suppliers for ingredient purchasing and stock quality.
• Ensure proper storage and stock rotation (FIFO).

Menu & Product Development

• Assist in menu planning and seasonal menu development.
• Propose new dishes and improve existing menu items.
• Ensure menu profitability and customer satisfaction.

Equipment & Maintenance

• Ensure all kitchen equipment is functioning properly.
• Coordinate repair and maintenance when necessary.
• Ensure proper usage and care of kitchen equipment and utensils.

Reporting & Administration

• Prepare kitchen reports, stock reports, and wastage reports.
• Monitor kitchen KPIs and operational performance.
• Coordinate with restaurant management regarding daily operations.

Benefits:

Employee Dine-In Discount

• Bonus
• Staff Promotion
• KPI Performance incentives

Additional Benefits

Annual Leave, EPF / SOCSO / PCB, Performance Bonus, Annual Bonus, Medical and Hospitalisation Leave

Job Type: Full-time

Pay: From RM5,000.00 per month

Benefits:

• Maternity leave
• Opportunities for promotion
• Professional development

Work Location: In person