Head Culinary Chef - Rapid Progression

Head Culinary Chef - Food and Beverage- 1 Position

Job Responsibilities/ Duties:

• Set up SOP and policies and ensuring the effective implementation of these policies and procedures.
• Responsible for pre-opening procurement of Kitchen equipment and utensils giving specifications, quality and quantity descriptions.
• Create and ensure recipes, food presentation standards, food promotions working closely with the Director of Food & Beverage and Director of Sales & Marketing..
• Ensure control of food costs and wastage while ensuring quality of food and its service meets set standards.
• Together with the Purchasing committee , review suppliers price rates ensuring that only the best quality products are supplied at best prices.
• Checks the market lists raised from each operating Kitchen to ensure adequate stocks are raised to meet service demands and competitive buying is practiced.
• Periodically checks on quality of goods received and to highlight issues of concern to the Purchasing committee.
• Continuously plans creative and unique menu items to appeal to the target market.
• Personally taste food produced from all operating Kitchens to verify quality standards and recipe specification and ensure consistency in quality and taste.
• Develops and trains Chefs, delegate responsibility, maximize productivity while minimizing labor cost.
• Plan and develop annual Kitchen operation budgets.
• Attend Food & Beverage Meeting, conducts daily / weekly meetings with the kitchen brigade to discuss problems, changes to menus/recipes, upcoming business, special promotions etc.
• Work with the Cost Controller to ensure all menus, dishes and recipes are costed.
• To manage staffing levels to ensure service is performed with a broad range of skills and efficiency to ensure customer service is maintained
• Encourage a happy team building and work environment.
• Ensure Safety Health and Sanitation issues are followed and addressed and the Kitchen Department neat and clean at all times.
• Ensure all Kitchen equipments/utensils are properly used and table care of to retain equipment usage.
• Any other duties as may be assigned by the Management from time to time.                                                                                          Requirement:
• 2+ years of culinary education,5+ years of experience in a similar position
• Advanced knowledge of food professional principles and practices  Food Safety and Haccp experience is an advantaged.
• Excellent knowledge of BOH systems, ordering and inventory
• Excellent communication skills
• Ability to meet deadlines, available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Possess Driving License
• Age 30 - 45 years old
• Applicants must hold full working rights in Malaysia
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•  Benefit:
• Flexible working hours and schedule
• Training Provided
• Uniform Provided
• Yearly Performance
• Epf, Socso and EIS
• Annual Leave
• Birthday Celebration                                                                     Location:
• Damansara Perdana 
• Interested candidates, please send your resume to:

[email protected] 

ONLY SHORTLISTEDCANDIDATES WILL BE CONTACTED