Job Description:
-Oversee and coordinate the daily operations of the kitchen team to ensure smooth service, working closely with the Sous Chef or Head Chef to maintain high standards.
-Delegate tasks to Commis Chefs and ensure that all mise-en place is freshly prepared and completed on time.
-Manage the daily inventory of raw ingredients, semi-finished products, and finished goods.
-Perform stock checks and ensure adequate supplies for daily production, including receiving, recording, and accounting for deliveries and stock.
-Monitor the freshness and quality of food and ingredients, keeping track of both current and new items.
-Assist with daily ordering, considering stock usage, menu planning, and business demand.
-Maintain consistency in food quality by regularly checking portion sizes, quality, and presentation, ensuring they adhere to standard recipes.
-Oversee portion control, minimize waste, and ensure cost control measures are implemented in the kitchen.
-Ensure compliance with food safety and hygiene standards at all times.
-Support the Sous Chef in managing all kitchen operations, including providing training for Commis Chefs, ordering supplies, supervising staff, and fostering staff development.
-Collaborate with the Sous Chef in menu creation, recipe development, and dish innovation.
-Adhere to all company policies, procedures, and legal requirements, including health and safety, hygiene, fire prevention, and employment law.
-Perform any additional duties as directed by the Sous Chef or Head Chef.

Position Requirements:
1. Qualifications: Diploma in Culinary Art
2. Experience: Preferable with a minimum of 2-3 years of culinary experience as Demi Chef.
3. Skills / Competencies:
-Have a passion for cooking.
-Pleasant personality, good work attitude, responsibility, friendly and active personnel.
-Fast learner and able to work in fast-pace kitchen.
-Good command language in English & Malay
-Willing to work on shift, weekend and public holidays.