Job Responsibility
- Supervise kitchen staff and ensure smooth daily operations.
- Monitor food preparation, portion sizes, and presentation for quality control.
- Enforce food safety, hygiene, and cleanliness standards.
- Manage inventory, order supplies, and minimize kitchen waste.
- Create work schedules for kitchen staff to meet business needs.
- Train and mentor kitchen staff to improve skills and efficiency.
- Collaborate with front-of-house staff to ensure seamless service.
- Maintain and monitor kitchen equipment to ensure functionality.
Job Requirements
- Minimum 3-5 years of experience in chef and kitchen management.
- Strong leadership, time management, and problem-solving skills.
- Deep understanding of food safety regulations, kitchen operations, and inventory management.
- Well-versed in English and Mandarin.
- Flexible to work in the shift, evenings, weekends, and public holidays.
Job Benifits
- Annual leave and medical leave
- EPF and SOCSO
- Complimentary staff meal
- Medical benefit
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