Chef / Sous Chef

**Requirements**:- At least 2 years proven experience in a Chef role- Diploma or Degree in Culinary studies- Familiar with various cooking methods, ingredients, equipment and processes- Knowledge of best cooking practices- Able to work well in a team- Well-versed in the operations of a kitchen**Responsibilities**:- Responsible for overseeing the outlet kitchen day-to-day operations- Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures- Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times- Guarantees that food storage at station is tidy and well maintained- Storing ingredients and food items according to food safety standards- Ensure minimum kitchen wastage- Liaise with the team and implement new menu/dishes/systems where applicable- Plan and implement initiatives on food cost control and new menu to improve sales revenue- Carry out any other duties as and when assigned by the Management**Salary**: From RM1,500.00 per month