HEAD CHEF / MALAY & WESTERN CHEF / COMMIS / CDP / SOUS CHEFPOSITION: HEAD CHEF/ SOUS CHEF/ CDP/ COMMIS (MALAY & WESTERN)
IMS F&B Group of Companies is a business group specializing in F&B, education, real estate and private equity.
Currently our F & B business is seeking to aggressively export its current restaurant chains namely Locarasa @ Bamboohills.We seek experience, committed and highly passionate individuals to apply for the following post.1.
HEAD CHEF (MALAY & WESTERN)
Job Description:
Lead the kitchen team.
Design Malay or Western food menu.
Standardize all recipes.
Work closely with the owner to plan the business growth.
Job Requirements:
More than 10 years experience in the relevant field.
Strong knowledge in Malay or Western food.
Passionate and committed to the job.
Good leadership and communication skills.2.
SOUS CHEF (MALAY & WESTERN)
As a Sous Chef at Locarasa, you will be a key member of our culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the consistent delivery of high-quality food.
You will play a crucial role in leading and supervising the kitchen staff, maintaining food standards, and contributing to menu development.
Your creativity, leadership, and culinary expertise will be essential in creating memorable dining experiences for our guests.
Job Description:
Assist the Head Chef in managing and supervising all kitchen staff, including training, scheduling, and performance evaluation.
Collaborate with the Head Chef to create innovative and appealing menu items, ensuring variety and high-quality ingredients.
Oversee food preparation, ensuring that dishes are prepared to the highest standards of taste, presentation, and hygiene.
Maintain consistency in food quality, portion sizes, and plating techniques.
Conduct regular food tasting sessions to ensure menu items meet our standards.
Manage kitchen inventory, including ordering, stock rotation, and minimizing wastage.
Ensure that the kitchen operates in compliance with health and safety regulations and maintain a clean and organized workspace.
Collaborate with other kitchen staff to maintain a harmonious and efficient working environment.
Job Requirements:
Minimum of 5 years of experience as a Sous Chef or Senior CDP in a reputable restaurant.
Strong leadership and management skills.
Culinary degree or equivalent culinary certification is preferred.
Excellent knowledge of various cooking methods, ingredients, equipment, and procedures.
Creativity and a passion for culinary arts.
Strong problem-solving abilities and attention to detail.3.
CDP (MALAY & WESTERN)
As a CDP at Locarasa, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of taste, presentation, and quality.
You will work closely with the Sous Chef and Head Chef to execute menu items, maintain cleanliness, and contribute to the overall success of the kitchen.
Job Description:
Prepare and cook dishes in your assigned section according to the restaurant's recipes and standards.
Ensure that all dishes leaving your section are of the highest quality, correctly portioned, and well presented.
Assist in managing inventory for your section, including ingredient sourcing, stock rotation, and minimizing wastage.
Work closely with the Sous Chef and other kitchen staff to ensure a smooth and efficient operation.
Adhere to health and safety regulations, maintaining a clean and organized work area.
Job Requirements:
Previous experience as a CDP or Line Cook in a restaurant setting.
Strong culinary skills and knowledge of cooking techniques.
Ability to work well under pressure and in a fast-paced environment.
Attention to detail and a commitment to producing high-quality dishes.4.
COMMIS CHEF
As a Commis Chef at Locarasa, you will be an integral part of our culinary team, responsible for assisting in the preparation and cooking of high-quality dishes.
You will work in a fast-paced, dynamic environment and contribute to the creation of memorable dining experiences under the guidance of our experienced chefs.
Job Description:
Prepare and cook dishes in your assigned section according to the restaurant's recipes and standards.
Ensure that all dishes leaving your section are of the highest quality, correctly portioned, and well presented.
Assist in managing inventory for your section, including ingredient sourcing, stock rotation, and minimizing wastage.
Work closely with the Sous Chef and other kitchen staff to ensure a smooth and efficient operation.
Adhere to health and safety regulations, maintaining a clean and organized work area.
Job Requirements:
Basic understanding of cooking techniques and kitchen equipment.
Ability to work well under pressure in a fast-paced environment.
Strong attention to detail and a commitment to producing high-quality dishes.
Willingness to take direction and learn from experienced chefs.#J-18808-Ljbffr