全职 Head Chef 工作, 薪水 up to MYR 6,500, THE HOUSE OF TASTE SDN BHD Selangor 公司招聘中 - Ricebowl

Job Purpose

We are seeking an exceptionally skilled and versatile Head Chef who specializes in a wide range of cooking styles. As the culinary leader of our kitchen, you will be responsible for managing day-to-day operations, creating diverse menus, overseeing production, and ensuring the highest quality of food preparation. Your culinary expertise and creativity will play a pivotal role in exceeding customer expectations and enhancing our culinary, leading the kitchen team towards QHSE excellence, product excellence and customer service excellence.

Responsibilities:

1. Kitchen Management:

• Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants.
• Conduct regular training sessions to enhance the skills of kitchen staff.
• Schedule kitchen staff shifts and ensure adequate staffing levels during peak hours.

2. Cost Management:

• Designs the menu to maximize profit margins, considering ingredient costs and pricing each item accordingly.
• Ensures ingredients meet quality standards and are used in a timely manner to prevent spoilage.
• Conducts regular cost analyses and generates reports to assess kitchen performance against budgeted food costs.
• Responsible for the custody and safekeeping of all the food inventory in the units, except those in the FoH.
• Ensuring that all items in inventory are properly accounted for, that proper procedures are followed for the movement of all inventory and its documentation.
• Ensuring that all receiving are properly accounted for and match with the documentation.

3. Team Leadership:

• Lead and mentor the culinary team, providing guidance and support to chefs and kitchen staff.
• Conduct training and development programs to enhance the skills of your team.

4. Menu Planning & Development:

• Develop innovative and appealing menus that align with the restaurant's concept and target audience.
• Regularly update menus to incorporate seasonal ingredients and culinary trends.
• Collaborate with the Executive Sous Chef or management team to ensure a balanced and profitable menu.

5. Food Preparation and Presentation:

• Oversee the preparation and presentation of all dishes to meet quality and consistency standards.
• Ensure that kitchen staff follow recipes and portion control guidelines.
• Monitor food costs and take corrective actions to maintain profitability.

6. Quality Control:

• Maintain high standards of food quality, taste, and presentation.
• Conduct regular inspections of kitchen equipment to ensure proper functioning.
• Implement and enforce health and safety standards in the kitchen.

7. Innovation and Creativity:

• Stay updated on culinary trends, emerging techniques, and new ingredients.
• Introduce innovative concepts and menu items to keep the culinary offerings fresh and exciting.

8. Menu Creation:

• Develop and update a diverse and innovative menu that showcases a variety of cooking styles, taking into account seasonality and customer preferences.
• Customize menus for special events and cater to unique client requests.

9. Client Engagement:

• Collaborate with clients to understand their preferences and requirements for special events, catering, and menu customization.
• Use customer feedback to continuously enhance the dining experience.

10. Regulatory Compliance:

• Abide by Operations Guidelines, HACCP, and ISO Standard Operating Procedures (SOPs).
• Ensure compliance with the client's specific rules, regulations, guidelines, and roadmaps.

11. Paperwork and Documentation:

• Maintain all paperwork and documentation in compliance with internal SOPs, HACCP, and ISO SOPs.
• Keep accurate records of all food-related activities and inspections.

12. Guest Chef Assignments:

• Be available to serve as a guest chef in other units as and when needed, ensuring the consistency of quality and standards.

13. Ad-Hoc Duties:

• Perform other ad-hoc duties as and when required to support the smooth operation of the kitchen and meet client expectations.

Qualifications

• Proven experience as a Head Chef with a minimum of 6 years in a large-volume restaurant establishment.
• Culinary degree or equivalent culinary certification preferred.
• Extensive knowledge and proficiency in a wide variety of cooking styles and international cuisines.
• Exceptional leadership and management skills with a track record of effectively leading and mentoring culinary teams.
• Strong organizational abilities to manage kitchen operations, including inventory, cost control, and staff scheduling.
• In-depth understanding of food safety and sanitation regulations, including HACCP and ISO22000 standards.
• Creative culinary skills, a passion for culinary innovation, and the ability to develop diverse and appealing dishes.

Requirements:

• Effective communication and teamwork abilities to collaborate with clients, kitchen staff, and management.
• Strong problem-solving skills to adapt to dynamic culinary demands and challenges.
• An up-to-date portfolio or sample menu showcasing a variety of cooking styles and innovative dishes.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Strong commitment to maintaining the highest food quality and service standards.
• Exceptional attention to detail and a commitment to excellence in all culinary aspects.

Job Type: Full-time

Pay: RM4,800.00 - RM6,500.00 per month

Benefits:

• Meal provided
• Parental leave
• Professional development

Ability to commute/relocate:

• Shah Alam: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• What is your expected salary?
• How long is your notice period?

Experience:

• Head Chef: 6 years (Preferred)

Work Location: In person