Job brief

The purpose of the position of the Chef is to drive food quality, run a profitable business, maintaining a clean, physical plant, high staff morale and 100% guest satisfaction. The Chef is fully accountable for all kitchen systems, people and standards within the location.

Responsibilities
• Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards

• Meet or exceed The Cook's established food quality and plating specifications.
• Work with fellow brand chefs on menu development and improving execution standards
• Co-ordination of labor cost controls and monitoring of cost budgets
• Food cost controls and monitoring of food costs relative to budgets
• Purchasing and inventory controls
• Co-ordination of catering activities for events and special functions as required
• Support divisional business and objectives

Requirements

• Planning and analytical skills with the ability to prioritize and multi-task in a fast- paced environment
Self-motivated, team leader with organizational skills
• Good comprehension of the English language, both written and verbal
• Diploma in Culinary Management and /or Chef accreditation
• Minimum of 3-5 years of operational experience in a high volume kitchen
• Strong knowledge of HACCP and food safety standards
• Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect, and lots of fun
• The successful candidate is expected to be a leader in demonstrating behaviors consistent with The Cook's Principles.

ROSMAZ TRADING SDN. BHD.

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