Job Responsibilities:
- Hands-on preparation of all local dishes (Central Kitchen and Production for all Outlets) and ensure the highest standard of food quality is produced.
- Supervise kitchen staff for smooth kitchen operations and provide culinary guidance when necessary.
- Anticipate and assist to solve problems and make decisions at the managerial level.
- Manage and maintain food costs within budget and inventory's accuracy.
- Order raw materials for daily operational use.
- Monitor and minimize food wastage.
- Source for kitchen part-timers when required.
- Stand in to help other kitchen sections and F&B outlets.
- Ensure all food preparation and storage areas adhere to sanitation and hygiene regulations.
- Ensure Halal certification procedure is followed at all times (where required).
- Stay updated on industry trends and new ingredients to continuously improve menu items.
- Handle customer inquiries and special requests regarding menu items.
Requirements:
- Proven experience as a Local cuisine Chef, preferably in a high-volume restaurant or catering environment.
- In-depth knowledge of Local cuisine, spices, and cooking techniques.
- Leadership, communication, teamwork and attention to detail are important attributes.
- Able to work flexible hours, including evenings, weekends and holidays.
