Exquisite Mode (Suasana Suites Johor Bahru) Hiring! Full Time Outlet Chef in Johor, Earn up to MYR 4,500 - Ricebowl

A. Kitchen Operations

• Manage the day-to-day operation of the café kitchen.
• Ensure smooth and efficient food preparation and service during operating hours.
• Plan daily food preparation, mise en place and production according to expected business levels.
• Ensure food is prepared according to approved recipes, specifications and presentation standards.
• Monitor food quality, portion size, taste, temperature and presentation.
• Ensure consistency of all menu items across every service period.
• Ensure the kitchen is properly organized, clean and operational at all times.
• Coordinate closely with the Outlet Manager and service team to ensure smooth operations.

B. Menu Development & Product Management

• Develop new menu items based on customer preferences, market trends and café positioning.
• Review existing menu items and identify products that should be improved, replaced or removed.
• Conduct menu testing and tasting before introducing new items.
• Establish standardized recipes, portion sizes and preparation methods.
• Monitor the sales performance of individual menu items.
• Identify best-selling and slow-moving items and recommend appropriate actions.
• Work with management to develop seasonal, promotional and limited-time menus.
• Ensure all menu items are commercially viable and contribute positively to profitability.

C. Food Cost & Profitability

• Take full responsibility for maintaining the kitchen's targeted food cost.
• Calculate and monitor food cost for all menu items.
• Review actual food cost against budget/target on a regular basis.
• Conduct recipe costing and ensure menu selling prices are commercially appropriate.
• Monitor portion control to prevent unnecessary food cost increases.
• Identify opportunities to reduce food cost without compromising quality.
• Monitor high-cost ingredients and implement appropriate controls.
• Work closely with management during monthly Profit & Loss (P&L) reviews.
• Understand the relationship between food sales, food cost, labour cost and overall outlet profitability.

Recommended KPI:

• Food Cost: Within approved budget/target
• Wastage: Within approved tolerance
• Recipe compliance: 100%
• Menu contribution margin: Monitored monthly

D. Inventory & Purchasing

• Monitor daily and weekly stock requirements.
• Prepare food requisitions and purchasing requirements based on business levels.
• Maintain appropriate par stock levels for all food items.
• Conduct regular stock counts and monthly inventory checks.
• Investigate inventory variances and take corrective action.
• Monitor stock movement and identify slow-moving or excess stock.
• Ensure proper FIFO/FEFO practices are implemented.
• Coordinate with suppliers and management regarding product quality and pricing.
• Ensure all received products meet the required quality and specifications.

E. Wastage & Cost Control

• Monitor and record daily kitchen wastage.
• Identify the causes of excessive food wastage.
• Implement measures to reduce preparation, production and plate wastage.
• Ensure proper utilization of ingredients.
• Monitor overproduction and adjust preparation quantities according to sales patterns.
• Establish controls for damaged, expired and rejected products.
• Report significant wastage and cost issues to management.

F. Kitchen Team Management

• Lead, supervise and motivate the kitchen team.
• Prepare kitchen duty schedules and manpower requirements in coordination with management.
• Allocate daily responsibilities and workstations to kitchen employees.
• Train team members on recipes, food preparation, hygiene and kitchen procedures.
• Monitor employee performance and provide coaching where required.
• Ensure sufficient manpower is available during peak operating periods.
• Manage kitchen discipline, attendance and productivity.
• Conduct on-the-job training for new employees.

G. Hygiene, Food Safety & Compliance

• Ensure compliance with all applicable food safety, hygiene and sanitation requirements.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure proper food storage, temperature control and handling procedures.
• Conduct regular checks of refrigerators, freezers and food storage areas.
• Ensure cleaning schedules and sanitation procedures are followed.
• Ensure proper labelling and dating of food products.
• Take immediate corrective action when food safety risks are identified.
• Ensure the kitchen is always ready for internal or external inspections.

H. Equipment & Maintenance

• Ensure all kitchen equipment is operated correctly and safely.
• Conduct regular checks of kitchen equipment and facilities.
• Report equipment breakdowns and maintenance requirements immediately.
• Ensure proper cleaning and preventive care of kitchen equipment.
• Minimize equipment downtime and disruption to operations.

I. Sales & Business Support

• Work closely with the Outlet Manager to support sales growth.
• Provide recommendations on menu pricing, promotions and product development.
• Analyse sales trends and customer feedback.
• Develop food promotions that can generate additional revenue.
• Support café marketing campaigns with suitable food products.
• Recommend ways to increase average spending and menu item profitability.
• Participate in monthly business review meetings.
• Contribute ideas to improve the overall commercial performance of the café.

Pay: RM3,500.00 - RM4,500.00 per month

Benefits:

• Dental insurance
• Flexible schedule
• Free parking
• Meal provided

Work Location: In person