ASSISTANT HEAD CHEF

Key Responsibilities

• Assist in overseeing kitchen production, kitchen employees, and food safety compliance.
• Coordinate food preparation, serving efficiency, quality standards, and hygiene.
• Assist in managing kitchen staff, including task allocation, training, and daily supervision.
• Help monitor ingredient usage and wastage to improve kitchen cost efficiency.
• Assist in improving food preparation and kitchen production processes.
• Coordinate with the operations team to ensure smooth service during peak hours.
• Actively cook and work in kitchen production during daily operations and peak dining periods.
• Support food preparation, cooking, plating, and station support as required.
• Assist in maintaining kitchen standards and smooth workflow at all times.

Requirements

• Kitchen supervisory or management experience in hotpot, Sichuan/Chongqing-style restaurants, or restaurant chains preferred.
• Familiar with kitchen production procedures, food safety, and cost control.
• Strong team coordination and execution skills.
• Able to work effectively during busy and peak dining periods.
• Must be hands-on and able to cook during service.
• Relevant F&B experience will be given priority.

Pay: RM3,000.00 - RM4,000.00 per month

Language:

• Mandarin (Preferred)

Work Location: In person