Head Chef

SAMURAI YAKINIKU CAWANGAN SETAPAK; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

An established industry player is seeking a Full-time Head Chef to lead its culinary team in Kuala Lumpur. This exciting role involves designing seasonal menus, training kitchen staff, and ensuring high-quality food presentation. The ideal candidate will have at least two years of chef experience, strong leadership skills, and a passion for culinary excellence. Join a dynamic team where your creativity and expertise will shine, and help shape the dining experience for customers. Flexible hours and a collaborative environment await you!

Benefits

Flexible hours

Team collaboration

Creative menu development

Qualifications

• 2+ years of chef experience with leadership roles.
• Strong skills in teamwork and time management.

Responsibilities

• Design and develop creative seasonal menus.
• Train kitchen staff on new techniques and dishes.
• Ensure quality and presentation of dishes meet standards.

Skills

Leadership Skills

Teamwork Skills

Time Management

Problem-Solving

Job description

SAMURAI YAKINIKU CAWANGAN SETAPAK is hiring a Full-time Head Chef in Setapak, Wilayah Persekutuan Kuala Lumpur. 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:

1. Two years or more of progressively responsible chef experience.
2. Strong leadership and teamwork skills.
3. 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 with the kitchen team and management to ensure smooth preparations 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.