Chef

Food Preparation: Overseeing and participating in the preparation of ingredients, including chopping, marinating, and assembling dishes.

Cooking: Cooking a wide range of Western dishes such as steaks, pastas, salads, seafood, and desserts.

Presentation: Ensuring that every dish is plated beautifully and consistently meets the restaurant's standards.

Team Supervision: Managing and directing kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.

Training: Training new staff and ensuring that all team members are knowledgeable about kitchen procedures, safety standards, and recipes.

Quality Control: Ensuring that all food served meets the restaurant’s quality standards, including taste, appearance, and temperature.

Inventory and Ordering

Stock Management: Monitoring inventory levels and ordering ingredients and supplies as needed.

Cost Control: Managing food costs and minimizing waste while maintaining quality and portion sizes.

Supplier Relations: Working with vendors and suppliers to source high-quality ingredients at the best prices.

Additional Benefits

• EPF / SOCSO / PCB

Culinary Skills Food Safety Knowledge Menu Planning Team Management Time Management

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