Salary: RM8,000
Location: Penang
1. Quality Control and Supervision
- Control and supervise the food preparation process and any other related activities which my effect the quality of the food.
- Provide a feedback platform for the customer regarding food quality
- Ensure and monitor the ingredients necessary for the menu are in good, fresh, clean, consumable and safe conditions at all times.
- Assignment of tasks to the kitchen staff in the preparation and presentation of food
- Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
- Resolve issues and feedback raised by the customers in the satisfactory manner that is expected by the customer.
2. Duty to minimise the wastage and damage
- Monitor inventory levels of commonly used items
- To reduce spoilage of infrequently used items or ingredients
- Plan orders of equipment or ingredients per the identified shortages
- Maintain kitchen equipment or tools in a schedule repairs and maintenance as required
3. Menu Development
- Design and develop the menus that enhance the customer’s culinary experience • Submit cost and proposals for the new menu items
- Design and adopt the standardized food presentation guidelines for each dish
- Design and create special menus or items for festival seasons
4. Training
- Hire, train and manage staff to maintain the highest quality and standard of the restaurant
- To provide proper training to the kitchen staff for compliance with the sanitization regulations and safety standards.
- To provide the necessary and required training to the kitchen staff in preparation of the food
5. Cooking and collaboration
- Cook and serve the best quality and fresh food to the customer
- Collaborate with the general manager and employer to align kitchen operations with the overarching goals of the establishment.