Kerja Sepenuh Masa Area Kitchen Manager (Restaurant R&D), Gaji tinggi MYR 9,000 di WP Kuala Lumpur - Maukerja

Proven experience of 3-5 years in a similar role within the food and beverage industry, specifically focusing on restaurant research and development or menu innovation.

Strong understanding and practical application of menu development principles, including concept creation, recipe standardization, and nutritional analysis.

Demonstrated ability in food cost management, including analyzing expenses, implementing cost-saving measures, and optimizing ingredient sourcing without compromising quality.

Expertise in conducting research and development for new menu items, food trends, and innovative culinary techniques.

Solid experience in quality control processes within a kitchen environment, ensuring adherence to food safety standards, hygiene protocols, and consistent product excellence.

Proficiency in inventory management, including stocktaking, ordering, waste reduction strategies, and maintaining optimal stock levels.

Experience in managing and mentoring kitchen staff, including Kitchen Managers, fostering a collaborative and high-performing team environment.

Excellent leadership and team management skills, with the ability to motivate, train, and develop culinary talent.

Fluency in both English and Mandarin, with strong communication and interpersonal skills to effectively liaise with diverse teams and stakeholders.

Ability to work effectively in an onsite environment in Bandar Mahkota Cheras, Cheras, Selangor, Malaysia, and contribute to a 100-employee organization.

Lead and manage the research and development kitchen operations, ensuring efficient workflow and adherence to safety and hygiene standards.

Develop innovative and cost-effective menu items, conducting taste tests and gathering feedback to refine recipes and concepts.

Oversee food cost management, implementing strategies to minimize waste, optimize ingredient purchasing, and maintain profitability.

Implement and maintain rigorous quality control measures throughout the food preparation process, from ingredient sourcing to final plating.

Manage inventory effectively, including ordering, receiving, and storage of ingredients, ensuring optimal stock levels and minimizing spoilage.

Collaborate with the culinary team to train and mentor kitchen staff, fostering a culture of continuous learning and high performance.

Stay abreast of industry trends, new ingredients, and culinary techniques to drive innovation and maintain a competitive edge in menu offerings.