Outlet Chef (within Selangor area)

Key Responsibilities

• Oversee the daily kitchen operations and food preparation.
• Ensure all dishes are prepared consistently according to company recipes and quality standards.
• Supervise, train and motivate kitchen staff.
• Maintain high standards of food hygiene, sanitation and workplace safety.
• Monitor food quality, presentation and portion control.
• Manage inventory, stock levels, ordering and minimize food waste.
• Control food costs and ensure efficient use of kitchen resources.
• Coordinate with the Outlet Manager to ensure smooth front- and back-of-house operations.
• Ensure kitchen equipment is properly maintained and report any maintenance issues.
• Support new menu launches and continuous improvement initiatives.
• Perform any other duties assigned by management.

Requirements

• Minimum 2–3 years of experience as a Chef, Sous Chef, or Kitchen Supervisor in a restaurant or chain restaurant environment.
• Strong knowledge of food preparation, kitchen operations, and food safety practices.
• Leadership and team management skills.
• Ability to work efficiently in a fast-paced environment.
• Good time management and problem-solving abilities.
• Flexible to work shifts, weekends, and public holidays.
• Food Handling Certificate is an advantage.