Head Chef

SAMURAI YAKINIKU CAWANGAN KOTA DAMANSARA; Selangor; On-site; MYR 100,000 - 150,000; Full time

Job summary

An established industry player is seeking a Full-time Head Chef to lead their culinary team in Kota Damansara. This exciting role involves designing innovative seasonal menus, conducting market research to stay ahead of food trends, and ensuring high standards in food quality and presentation. Ideal candidates will have a strong background in kitchen management, with proven leadership skills and a passion for culinary excellence. Join a dynamic team where your creativity and expertise will shape the dining experience for guests. If you are a culinary leader ready to make an impact, this opportunity is perfect for you.

Benefits

Flexible hours

Travel opportunities

Qualifications

• 2+ years of chef experience with increasing responsibility.
• Strong leadership and teamwork abilities are essential.

Responsibilities

• Design and develop seasonal menus that align with the restaurant's theme.
• Train kitchen staff on new techniques and seasonal dish preparations.

Skills

Leadership Skills

Teamwork Skills

Time Management

Problem-Solving Abilities

Job description

SAMURAI YAKINIKU CAWANGAN KOTA DAMANSARA is hiring a Full-time Head Chef in Kota Damansara, Selangor. Apply now to join our team.

Job Summary:

• Flexible hours available
• 2-3 years of relevant work experience required
• Expected salary: RM2,500 - RM3,000 per month

We are looking for an Executive Chef for our branch.

Qualifications & Experience:

• Two or more years of progressively responsible chef experience
• Strong leadership and teamwork skills
• Efficient time management and problem-solving abilities

Tasks & Responsibilities:

1. Design, create, and develop creative, appealing seasonal menus that align with the restaurant's theme and concept.
2. Conduct market research to understand current food trends, customer preferences, and available seasonal ingredients.
3. Test, refine, and finalize new recipes before launch.
4. Collaborate closely with the kitchen team and management to ensure smooth preparation of new dishes.
5. Determine ingredient costs and ensure selling prices align with budget and targeted profit margins.
6. Ensure the quality, presentation, and taste of seasonal dishes meet high standards.
7. Train and guide kitchen staff on new techniques and preparations of seasonal dishes.
8. Manage seasonal ingredient inventory efficiently to minimize waste.
9. Follow all food safety standards and restaurant operating procedures.

Note: Candidates must be willing to travel to Kuala Lumpur and Kelantan.