Job Description:
- Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations.
- Supervise and mentor line chefs and commis in assigned sections.
- Ensure high standards of food preparation, presentation, and consistency.
- Support inventory control, ordering, and proper storage of food items.
- Monitor hygiene, cleanliness, and compliance with food safety standards (HACCP).
- Contribute to menu planning, food tastings, and new recipe development.
- Ensure smooth coordination during service, especially during peak periods and events.
Requirements:
- Diploma or Certificate in Culinary Arts or equivalent.
- Minimum 3–5 years of experience in a professional kitchen, including 1–2 years in a supervisory or Chef de Partie role.
- Strong knowledge of Western, Asian, and local Malaysian cuisines.
- Proven leadership skills with the ability to manage kitchen staff effectively.
- High standards of cleanliness, organization, and food safety.
- Ability to work in a fast-paced environment and manage multiple priorities.
- Strong communication and teamwork skills.
- Willingness to work shifts, weekends, and public holidays.