Suri Catering & Event Services Hiring! Full Time HEAD CHEF in Federal Territory, Earn up to MYR 5,000 - Ricebowl

Menu Planning & Development

• Create and develop menus for corporate events, weddings, functions, buffets, and private catering.
• Develop new dishes and seasonal menus.
• Ensure menus meet client requirements, dietary restrictions, and budget.

Kitchen Operations

• Oversee daily kitchen operations and food production.
• Plan food preparation according to event schedules and expected guest numbers.
• Ensure food is prepared consistently, efficiently, and on time.
• Coordinate cooking, plating, packing, transportation, and event setup where required.

Food Quality & Presentation

• Maintain high standards of taste, freshness, portion size, and presentation.
• Conduct quality checks before food leaves the kitchen.
• Ensure consistency across large-volume catering orders.

Team Management

• Lead, train, and supervise sous chefs, chefs, kitchen assistants, and temporary kitchen staff.
• Allocate duties and prepare staff schedules according to event requirements.
• Monitor staff performance, discipline, hygiene, and productivity.

Food Cost & Inventory Control

• Prepare ingredient requirements and purchasing lists.
• Monitor food costs, wastage, portion control, and stock usage.
• Conduct stock checks and coordinate with purchasing/suppliers.
• Help maintain food cost within the company's target margin.

Food Safety & Hygiene

• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food storage temperatures, handling procedures, cleaning, and kitchen sanitation.
• Ensure proper FIFO stock rotation and prevent cross-contamination.
• Maintain required food safety records and procedures.

Event & Catering Coordination

• Work closely with the operations and event teams to understand event requirements.
• Coordinate production timelines based on event venue, delivery, and service times.
• Ensure the correct quantity and menu items are delivered to each event.
• Troubleshoot kitchen or food-service issues during events.

Purchasing & Supplier Coordination

• Recommend suitable ingredients and suppliers.
• Check the quality of delivered ingredients.
• Communicate with suppliers regarding availability, quality, and pricing.

Cost Control & Productivity

• Develop standardized recipes and portion specifications.
• Monitor labour and ingredient usage.
• Identify opportunities to reduce wastage without compromising quality.
• Assist management in pricing and costing new menus.

Administration & Reporting

• Prepare production plans, recipes, food requisitions, and kitchen schedules.
• Maintain records of stock, wastage, food costs, and production.
• Report operational issues and recommendations to management.

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

• Flexible schedule
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person