Head Chef

TABLE AND APRON SDN BHD; Petaling Jaya; On-site; MYR 120,000 - 180,000; Full time

Job summary

Table & Apron SDN BHD in Malaysia seeks a head chef to build on the legacy of honest cookery, embracing restraint, familiarity, and a less-is-more approach. You will lead a young team of cooks, provide leadership and management, and shape a sustainable dialogue about restaurant cookery, with foresight and composure critical to the team's success.

Reporting to the management team, you will oversee daily kitchen operations, food orders, menu development, staff interviews, cost control, stock

Responsibilities

• Overall responsibility for the kitchen's daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food's profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen's accounts and creating a work roster.

Job description

We are looking for a head chef that can build on the legacy of honest cookery at Table & Apron. One who embraces the philosophy of cooking with restraint, familiarity, & a less-is-more approach. You are passionate about chefs with an original, timeless narrative to their approach.

In this role, you are instrumental in leading a young team of cooks in creating a sustainable dialogue about restaurant cookery. More than just a seasoned cook, you must also possess a desire for leadership & management - where your foresight & composure is paramount to the team's success. You also aspire to change the industry for the better, paving career opportunities for those whose calling is in cookery in this modern age.

You will be reporting directly to the management team.

Job Responsibilities

• Overall responsibility for the kitchen's daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food's profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen's accounts and creating a work roster.