Head of Back House - Chef de Partie/Demi ChefOversee Kitchen Operations
Lead and manage all aspects of kitchen operations to ensure smooth workflows. This includes organizing staff shifts, coordinating with the front-of-house team, and resolving operational issues to deliver exceptional dining experiences.
Develop and Innovate Menus
Take charge of creating and refining menu items with a focus on pizza and complementary dishes. Experiment with new ingredients, techniques, and flavors to surprise and delight customers while maintaining the restaurant's vision and high standards.
Train and Manage Kitchen Staff
Build and mentor a high-performing kitchen team. Recruit, onboard, and continuously train staff on cooking techniques, hygiene, and safety practices. Provide constructive feedback to nurture their growth and foster a positive team environment.
Ensure Quality and Consistency
Maintain the highest standards of food quality and presentation. Regularly monitor ingredient quality, oversee preparation processes, and conduct taste tests to ensure every dish meets the restaurant's excellence benchmarks.
Maintain Hygiene and Safety Standards
Enforce strict hygiene and safety protocols to ensure a clean and safe kitchen environment. This includes implementing cleaning schedules, proper food storage, equipment maintenance, and compliance with health regulations.
Inventory and Budget Management
Oversee inventory levels, control food costs, and manage the kitchen's budget effectively. Reduce waste, prevent stock shortages, and maintain profitability while delivering top-quality dishes.
Job Requirements
Degree in Culinary Arts or equivalent.
Minimum of 3 years of experience in a kitchen, with at least 1 year in a supervisory role, preferably in a pizzeria or contemporary restaurant.
Strong leadership and management abilities.
Expertise in pizza making and multiple cuisine.
Excellent organizational and multitasking skills.
Ability to innovate and create new recipes.
Proficiency in kitchen hygiene and safety standards.
Strong communication skills.
Passion for food and culinary excellence.
Attention to detail.
Ability to work under pressure in a fast-paced environment.
Customer-oriented mindset.
We offer various benefits to our employees:
Staff meal
EPF/SOCSO/EIS
Public Holiday rate
Annual salary increment
Profit Sharing
Company InformationRegistration No. 202301021610#J-18808-Ljbffr