Outlet Chef (Sushi & Japanese Cuisine) - Putrajaya

Talent Recruit; Putrajaya; Sur place; MYR 39 060 - 55 800; Plein temps

Résumé du poste

A leading catering service in Putrajaya is seeking an experienced Kitchen Manager to oversee daily operations and ensure food safety standards. You will lead a team, manage inventory, and execute creative menu specials while maintaining high quality and consistent food standards. The ideal candidate possesses strong knowledge of HACCP guidelines and experience in team leadership. If you have a passion for culinary excellence and operational efficiency, apply now!

Qualifications

• Strong understanding of food safety standards and ingredient storage.
• Knowledge of seafood freshness quality.
• Ability to assist in menu planning and maintain recipe consistency.

Responsabilités

• Oversee daily kitchen operations for smooth workflow.
• Maintain high standards of food safety and hygiene.
• Lead the kitchen team and manage inventory.

Connaissances

HACCP knowledge

Food safety standards

Inventory management

Menu planning

Team leadership

Description du poste

Job Responsibilities

• Oversee daily kitchen operations to ensure smooth workflow and consistent food quality.
• Maintain high standards of food safety (HACCP), hygiene, storage, and ingredient freshness especially seafood.
• Create and execute daily specials and support cost-friendly menu development while maintaining recipe consistency.
• Manage inventory and stock control, including monitoring usage, wastage, and ensuring proper stock rotation.
• Lead the kitchen team by assigning duties, monitoring performance, and ensuring efficient service during peak hours.
• Train and guide new chefs according to established SOPs, hygiene practices, and cooking standards.
• Ensure all dishes meet brand standards for presentation, taste, portion control, and overall quality.

Requirements

• Strong understanding of HACCP, food safety standards, and proper ingredient storage.
• Knowledge of seafood freshness quality and handling.
• Ability to develop daily specials, assist in menu planning, and maintain recipe consistency.
• Skilled in inventory management, stock control, and basic costing.
• Proven ability to lead a kitchen team, assign tasks, and maintain smooth daily operations.
• Strong discipline in maintaining SOP compliance for presentation, taste, and quality.