Menu Planning: Develop innovative and appealing menus in collaboration with management, considering factors such as seasonal availability, dietary restrictions, and customer preferences.
Food Preparation: Prepare and cook a variety of dishes, ensuring consistency, quality, and adherence to established recipes and food safety standards.
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The demi chef is responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole. Being organized and able to work in fast-paced, high pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area -- such as the potager, saucier, vegetable cook or pastry chef. Job location: Damansara heights/Selangor
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Hibachi Chef
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ABLE SOLVE SDN. BHD.
Kuching, Sarawak
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Permanent
RM3000-RM3499
Salary negotiable
Normal Hour
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent
Food and beverage service activities
Occupation: Head chef
Positions: 2
Open until: 15 May 2024
Date posted: 12 days ago
Actual Salary: 3000
This vacancy has been listed for the foreign/expatriate worker application. Local talents suitable for this position are encouraged to apply.
Job description
We are seeking a talented and experienced Habachi Head Chef to lead our culinary team. In this role, you will be responsible for overseeing the preparation of traditional Japanese teppanyaki dishes, ensuring food quality and consistency, and providing an entertaining dining experience for our guests.
Responsibilities:
1. Oversee and coordinate the preparation and cooking of all teppanyaki dishes.
2. Ensure the quality and taste of dishes meet the restaurant’s standards and customer expectations.
3. Perform cooking demonstrations for guests in an engaging and entertaining manner.
4. Train and mentor kitchen staff on the preparation and presentation of teppanyaki dishes.
5. Maintain cleanliness and safety standards in the kitchen.
6. Manage inventory and order supplies as needed.
7. Collaborate with the restaurant manager to create new menu items and specials.
Qualifications:
1. Proven experience as a Habachi Chef or similar role.
2. Excellent cooking skills with a strong understanding of Japanese cuisine and teppanyaki cooking techniques.
3. Ability to perform cooking demonstrations and engage with customers.
4. Strong leadership and team management skills.
5. Knowledge of health and safety regulations in the kitchen.
6. Ability to stand for extended periods and lift heavy pots and pans.
7. Culinary school diploma or equivalent experience.
Executive Chef manages the kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
Under the direction of the Executive Chef and within the limits of established policies and procedures, assists in the direction of all aspects of the Food Production and Stewarding operations.
To be fully aware and responsible for smooth operations of the restaurant such as menus, recipes, method of production.
To ensure consistency in flavor, excellent presentation, tasty food served and proper food handling
To produce high quality dishes as per the designed menu and continuously level up and improve to meet customer’s requirements.
To· work in accordance to schedule and task assigned and monitor its execution to ensure the kitchen is able to prepare and deliver consistent and quality food as per the timeline.
To ensure compliance with food handling and sanitation standards
To ensure staff follow strict compliance with our cooking techniques and with all applicable laws and regulation
To review and adjust systems and procedures in the kitchen to ensure their effectiveness.
To develop, design, or creates new menus and recipes
To oversee daily kitchen activities, train, supervise and manage kitchen Staff and ensure smooth operations
To monitor food inventory and orders, arrange products purchase, receiving and food storage
To keep all working areas clean and tidy and ensure equipment, machines, utensils are clean and in working conditions all the times
To report maintenance, hygiene and hazard issues
To ensure the kitchen equipment are in good working condition, and arrange for repair when necessary
To manage food cost by minimizing waste, optimizing inventory and portion control
To perform any relevant ad-hoc tasks as and when assigned by the Management