Chef de Partie, Sous Chef - Kuala Lumpur - ref. l06458819
Umi Omakase Sdn. Bhd. Kuala Lumpur Full-time
Languages: Proficiency in Mandarin is required to communicate with Mandarin-speaking customers, while proficiency in English and Bahasa Malaysia (BM) is preferred.
- Experience: Proven experience of 5 years or more as a Chef or in a similar role, preferably within a Japanese restaurant or with grill/barbecue expertise.
- Expert Grilling Skills: Mastery of cooking on a robatayaki grill, with the ability to adjust heat levels and cooking methods for a variety of ingredients, from delicate fish to meats and vegetables.
- Adaptability: Ability to adjust cooking methods based on the specific needs of different foods, understanding how different ingredients react to heat and time.
- Multitasking: Skilled at managing multiple tasks simultaneously, such as preparing ingredients, grilling, and plating, while maintaining high quality in each dish.
- Consistency and Quality Control: Ensuring that every dish is prepared to the highest standards of quality, consistently delivering excellent results, regardless of the kitchen's pace or volume of orders.
- Operate a traditional robatayaki grill, expertly cooking a variety of meats, seafood, and vegetables over charcoal or open flame.
- Maintain precise heat control to ensure consistent and perfectly cooked dishes.
- Prepare ingredients with care, including cleaning, marinating, and skewering items for grilling.
- Apply advanced knife skills to ensure ingredients are cut evenly for consistent cooking and elegant presentation.
- Collaborate on menu development, blending traditional robatayaki techniques with innovative culinary ideas.
- Present dishes with attention to detail, emphasizing the freshness and craftsmanship behind each item.
- Engage directly with customers in an open kitchen setting—explaining dishes and making personalized recommendations.
- Monitor guest satisfaction, adapting cooking techniques as needed to suit individual preferences.
- Work closely with chefs, line cooks, and support staff to maintain smooth kitchen operations during peak service times.
- Supervise and mentor junior kitchen staff, providing guidance on robatayaki methods and maintaining high culinary standards.
- Ensure cleanliness and organization of all kitchen areas, equipment, and tools in compliance with food safety regulations.
- Oversee ingredient and supply inventory, including grilling materials and kitchen tools—tracking usage, maintaining freshness, and minimizing waste.
- Collaborate with suppliers and kitchen management for timely ordering and efficient inventory management.
- Assist the Head Chef with food costing and inventory control by monitoring stock levels, tracking ingredient usage, and helping ensure cost-effective kitchen operations.
- Performance Bonus: Eligible for a bonus based on overall performance.
- Parking Allowance
- Medical Allowance
- Meal Allowance
- EPF, SOCSO, and EIS
- Overtime Pay
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