Job Description

• Plan & direct preparation and production of desserts & beverages. And hot food.
• Menu planning and development, creativity and experimentation with new desserts & beverages trends and menu ideas & recipes.
• Guide the execution of consistent product quality across all outlets.
• Identify and work with ingredient suppliers to bring innovative ingredients for continual improvement plans of current menu.
• Guide the execution of inventory control and identify opportunities to control food costs and other expenses, reduce overall costs and improve end product quality as assigned.
• Supervise and in charge of all staff training, ensure proper procedures for handling food.
• Maintain good functionality of kitchen appliances and equipment.

REQUIREMENTS

• Candidate must possess at least a Primary/Secondary School/SPM/"O" Level education
• Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Culinary, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Food Technology/Nutrition or equivalent are welcomed
• At least 3-5 years of working experience in the related field is required for this position
• Required skill(s): Research & development, creating recipe, baking desserts, pastry, patisserie, beverages
• Preferably have at least 3 years of working experience in kitchen and multi-outlets restaurant
• Required language(s): Mandarin, English & Bahasa Malaysia (able to write and converse fluently)
• Detail oriented, patience with good leadership quality
• Result oriented and receptive to criticism
• Ability to work under pressure
• Strong organizational skills

Job Types: Full-time, Permanent
Pay: RM2,800.00 - RM4,500.00 per month
Benefits:

• Opportunities for promotion