Job Available - Group Chef @ Kaya Kopitiam [ Ulu Kelang KL ] RM4K - RM5K

Group Chef 
 Kaya Kopitiam Sdn Bhd
 RM4,000.0 - RM5,000.0 Per Month
 Full Time
 Ulu Kelang, Kuala Lumpur
 Min Education: No Limit
 Req Languages: Any Language

*Apply before 17 October 2017*

Requirements

• Atleast 3 years of working experience in similar capacity.
• Ability to work independently.
• Possesses own transport.
• Participate in menu engineering & food & beverage R&D.
• Monitor food wastage & costs.
• Ensure food & beverage meets halal and strict hygiene requirements.

Responsibilities

• Responsible in managing and executing all kitchen functions according to the set standard and procedures in the restaurant. It also takes the lead role in the back of the house and manages the entire team and delegate accordingly.
• Developing the Restaurant Kitchen as a team that possesses the necessary behavioral and technical competence to be an effective support to our goals and vision.
• Responsible in managing effectively and efficiently all the report requirements and request of the management.
• Supervise the function of all kitchen employees, facilities, cost and contributes in maximizing the overall food and beverage profit.
• Responsible in inventory controlling, maximizes sales and minimizes waste.
• Supervise and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff.
• Controlling and analyzing regularly the following: quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating/ payroll / food costs.
• Ensure highest quality at all times in production, preparation and presentation of all food items.
• Establishes and maintains an effective employee relations and interdepartmental working relationships.
• Prepare and develop of the menus and participates in the pricing policy with the consultation with the Management. By taking consideration through the following: Local Requirements, Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of Food & Beverage Products & Merchandising and Promotion.
• Completion of market list, quality, and quantity standards. Checks perishable food of items received for quality and quantity standards.
• Attends and contributes in meetings and to enhance two way communications to keep them informed with proper information. Keeps and up to date standard recipe file for all food to include: Sales Mix, Sales History, Actual Costs, Potential Costs, Par Stock, Production line.
• Ensures that high standards of sanitation and cleanliness are maintained.
• Ensure that customer relations are maintained and the highest level of hospitality exists at all times.
• Responsible for ensuring that all statutory regulations are adhered to within the restaurant.
• Attend monthly staff meetings to ensure effective communications with the staff on key business issues, marketing and any other relevant information that assists in maintaining moral.

Additional Benefits

• Company uniform
• EPF & SOCSO
• Travel allowances