Responsibilities:

Assist with the kitchen setup for any new restaurant developments.

Develop and implement strategies that are aligned with the company's overall mission, vision, and values.

Responsible for hiring, discipline and performance reviews.

Schedules and coordinates the work of chefs, kitchen crews and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Ensure food items are prepared according to company standards of quality & consistency.

Strict control on food portioning and wastage, ensuring gross food profitability and sales of all outlets.

Responsible for ingredients purchasing, preparation of budgets, management of food costs and establishment of quality standards.

Ensure that supplies, equipment, and work areas complied to established standards.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas by employees at all times.

Create and develop innovative menu ideas (inclusive of promotional and festive menus)

Continually stretch the creativity and culinary expertise of the team by challenging new menu presentations, overseeing the development of menu changes and seasonality presentations.

Perform administrative duties, including ordering supplies and reporting to the Operations Manager.

Managing all outlets within Malaysia.

Assist in food preparation when the need arises.

Execute any other duties as requested by the management.

Requirements: 

At least Diploma/ Degree in Culinary Arts or any related fields

At least 3 years of experience in management of Kitchen Operations, Food Cost and Food Quality control.

Specialize in Thai Cuisine

Must be willing to travel between JB & KL regularly

Computer literate in Word, Excel, PowerPoint