INTERNATIONAL ORIENTAL SDN BHD

<p>&nbsp;</p>
<h3><strong>1. Kitchen Operations &amp; Food Preparation</strong></h3>
<ul>
<li>Oversee daily food preparation, cooking, and plating to ensure consistent taste, presentation, and portioning.<br>&nbsp;</li>
<li>Ensure all dishes follow standard recipes and quality benchmarks.<br>&nbsp;</li>
<li>Supervise mise-en-place, ingredient preparation, and freshness of stocks, sauces, and perishable items.<br>&nbsp;</li>
<li>Conduct regular QC checks on flavour, texture, and product consistency.<br>&nbsp;</li>
</ul>
<h3><strong>2. Menu Planning &amp; Development</strong></h3>
<ul>
<li>Develop new menu items, seasonal offerings, and improvements to existing dishes.<br>&nbsp;</li>
<li>Conduct tastings, refine recipes, and ensure clear documentation of recipes and SOPs.<br>&nbsp;</li>
<li>Collaborate with management on menu costing and profitability.<br>&nbsp;</li>
</ul>
<h3><strong>3. Team Management</strong></h3>
<ul>
<li>Lead, train, mentor, and develop kitchen staff at all levels.<br>&nbsp;</li>
<li>Create and manage staff schedules to ensure adequate coverage.<br>&nbsp;</li>
<li>Oversee staff performance, discipline, and adherence to kitchen standards.<br>&nbsp;</li>
</ul>
<h3><strong>4. Inventory, Purchasing &amp; Cost Control</strong></h3>
<ul>
<li>Monitor stock levels and ensure timely ordering of ingredients and supplies.<br>&nbsp;</li>
<li>Work closely with Purchasing/Inventory teams to avoid wastage and ensure accuracy.<br>&nbsp;</li>
<li>Manage food cost, portion control, and minimise spoilage.<br>&nbsp;</li>
</ul>
<h3><strong>5. Hygiene, Safety &amp; Compliance</strong></h3>
<ul>
<li>Enforce strict compliance with food safety, hygiene, and sanitation standards.<br>&nbsp;</li>
<li>Ensure kitchen equipment is well-maintained and report issues promptly.<br>&nbsp;</li>
<li>Lead HACCP/Halal/SOP adherence where applicable.<br>&nbsp;</li>
</ul>
<h3><strong>6. Communication &amp; Coordination</strong></h3>
<ul>
<li>Work closely with Operations, Service, and Management teams for smooth daily operations.<br>&nbsp;</li>
<li>Communicate any operational issues, menu updates, or staff concerns promptly.<br>&nbsp;</li>
<li>Participate in meetings and provide feedback on kitchen performance and improvements.</li>
</ul>

This job is a Head Chef, where you lead the kitchen crew, create delicious menus, and ensure meals are perfect daily. You might like this job because you get to unleash your creativity while making sure the food is top-notch and safe!

Leadership

Culinary Management

Hygiene

Problem Solving

Creativity

Innovation

 
1. Kitchen Operations and Food Preparation



-Oversee daily food preparation, cooking, and plating to ensure consistent taste, presentation, and portioning.
 


-Ensure all dishes follow standard recipes and quality benchmarks.
 


-Supervise mise-en-place, ingredient preparation, and freshness of stocks, sauces, and perishable items.
 


-Conduct regular QC checks on flavour, texture, and product consistency.
 

2. Menu Planning and Development



-Develop new menu items, se...

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INTERNATIONAL ORIENTAL SDN BHD