Executive Chef
Eats by Qaseh Cafe Bukit Mertajam Full-time
Minimum Diploma in Culinary Arts, Food Service Management, or a related field.
- Proven track record of 1-2 years of experience as a Head Chef, Sous Chef, or in a similar leadership role within a fast-paced kitchen environment.
- Demonstrated expertise in menu development, including creating innovative and appealing dishes that align with the café's Western and Asian cuisine offerings.
- Strong understanding and implementation of food safety and hygiene standards (HACCP, local regulations) to ensure a safe and clean kitchen.
- Exceptional kitchen management skills, including staff scheduling, training, performance management, and fostering a positive team environment.
- Proficiency in inventory management, including ordering, receiving, stock rotation, and minimizing waste.
- Solid understanding of cost control principles, including food cost analysis, budget management, and optimizing profitability without compromising quality.
- Extensive knowledge and practical experience in preparing both Western and Asian cuisine, with a keen eye for authentic flavors and presentation.
- Commitment to maintaining high standards of quality control across all food and beverage preparations, from ingredients to final plating.
- Excellent communication and interpersonal skills, with the ability to effectively lead a team of approximately 20 employees.
- Fluency in both English and Bahasa Malaysia is essential for effective communication with staff and customers.
- Lead and manage all kitchen operations, ensuring efficiency, quality, and adherence to safety standards for a team of 20 employees.
- Develop innovative and appealing menus for both Western and Asian cuisine, incorporating seasonal ingredients and considering cost-effectiveness.
- Oversee inventory management, including ordering, receiving, and stock rotation, to minimize waste and ensure availability of all necessary ingredients.
- Implement and enforce strict food safety and hygiene protocols, conducting regular checks and training kitchen staff to maintain the highest standards.
- Manage kitchen budgets, control food costs, and optimize resource allocation to achieve profitability targets.
- Train, mentor, and schedule kitchen staff, fostering a positive and collaborative work environment while ensuring high performance.
- Collaborate with management on menu planning, promotions, and special events to enhance the overall dining experience for customers.
- Ensure consistent quality control of all dishes served, from preparation to presentation, meeting customer expectations and maintaining brand reputation.
- Maintain and manage kitchen equipment, ensuring proper functioning and reporting any maintenance needs promptly.
- Stay updated on industry trends and culinary techniques to continuously improve menu offerings and kitchen practices.
- EPF
- SOCSO
- Annual Leave
- Medical Leave
Eats by Qaseh CafeBukit Mertajam
Memiliki Diploma dalam bidang Kulinari, Pengurusan Restoran atau bidang berkaitan.
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