HEAD COOK ( AEON FOOD PROCESSING CENTER SHAH ALAM)

AEON; Selangor; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading food processing center in Selangor is seeking a Head Cook to manage the preparation of sushi and delica products. Responsibilities include directing recipe creation, ensuring customer satisfaction, supervising staff, and maintaining quality and sanitation standards. Ideal candidates will possess experience in kitchen management and a passion for culinary excellence.

Responsibilities

• Direct and coordinate recipe creation activities.
• Determine production schedules and staff requirements.
• Inspect supplies, equipment, and work areas.
• Instruct cooks in food preparation and presentation.
• Monitor sanitation practices.
• Supervise cooking activities.
• Collaborate on recipe and menu planning.
• Check quality of food products.
• Demonstrate cooking techniques to staff.
• Continuously improve methods and effectiveness.

Job description

HEAD COOK ( AEON FOOD PROCESSING CENTER SHAH ALAM)

To direct and coordinate the activities of the recipe creation of sushi/delica product as per requested by management or external customer.

To fulfill internal and external customer satisfaction and to achieve Key Performance Indicators (KPI) set by the superiors.

Responsibilities

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Demonstrate new cooking techniques and equipment to staff.
• Continuously to improve methods, effectiveness and resource utilization and critically review and monitor results.
• Any other related jobs/tasks as deemed suitable from the management related to the department/factory KPI achievements.