We are looking for an experienced and qualified Head of Asian Kitchen to organize the kitchen's activities as well as cooking western dishes that we offer to our customers.
You will be the first in command in the kitchen and will create and inspect dishes before they are sent out, ensuring high quality and contentment.
This person is also responsible for a range of duties including responding to customer issues brought up by the internal team, developing new menu options, training new staff, and managing inventory.
You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes in both Asian & Western Cuisine.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards following the proper safety, hygiene, and sanitation practices.
Menu planning and theme events.
Maintain a high standard of all food preparation, service, and hygiene in the kitchen, according to the standards required by management.
Restock, organize, and maintain the backup of all ingredients with the team, optimizing stock of ingredients.
Ensure efficient operations, including manpower planning, kitchen energy, equipment maintenance, purchasing, wastage & cost control.
Must be able to handle high-volume production during lunch and dinner rushes, including events.
Communicates with management regarding product shortages or broken equipment.
Manage and train kitchen staff.
Oversee the work of subordinates; estimate staff's workload and re-assign workload as deemed necessary.
Have a positive attitude and work well with others.
Teamwork and cooperation are a must.
Qualifications and Skills:
Proven experience in a similar capacity with 1 to 2 years of experience and at least 5 years' experience in Kitchen Operations in a Chinese Restaurant.
Understands Cantonese or Chinese Cuisine Home Cooking Style & Taste.
Exceptional proven ability in kitchen management.
Ability to divide responsibilities and monitor progress.
Ability to read and follow a recipe by weighing and measuring ingredients.
Advanced knife handling, sauté, fry, steam, and wok experience.
Outstanding communication and leadership skills.
Flexibility to work any shift in any area of responsibility.
Good understanding of useful computer programs (MS Office, POS).
Credentials in health and safety training.
Degree in Culinary Science or related certificate.
Good in both written and spoken Chinese.
Ability to understand both written and spoken English.
Job Benefits:
EPF, SOCSO, EIS
Training & Professional Development
Staff Meals
Career Development
Medical Coverage
Employee Discount
Paid Sick Leave
Performance Bonus
Summary of Role Requirements:
Looking for candidates available to work:
Monday: Morning, Afternoon
Tuesday: Morning, Afternoon
Wednesday: Morning, Afternoon
Thursday: Morning, Afternoon
Friday: Morning, Afternoon
Saturday: Morning
More than 4 years of relevant work experience required for this role.
Working rights required for this role.
Expected start date for role: 01 September 2024.
Expected salary: RM4,000 - RM5,500 per month.#J-18808-Ljbffr