Head Chef (Japanese Cuisine)

Location Malaysia
Discipline Hospitality
Job reference 177955
Salary 8000.0
Consultant name Amanda Wee
Contact email [email protected]
Contact name Amanda Wee
Contact email [email protected]
The Main Scope of Work for Head Chef, Japanese Cuisine

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.