Outlet Chef (Sushi & Japanese Cuisine) - Penang Island

Job Responsibilities:

• Oversee daily kitchen operations to ensure smooth workflow and consistent food quality.
• Maintain high standards of food safety (HACCP), hygiene, storage, and ingredient freshness especially seafood.
• Create and execute daily specials and support cost-friendly menu development while maintaining recipe consistency.
• Manage inventory and stock control, including monitoring usage, wastage, and ensuring proper stock rotation.
• Lead the kitchen team by assigning duties, monitoring performance, and ensuring efficient service during peak hours.
• Train and guide new chefs according to established SOPs, hygiene practices, and cooking standards.
• Ensure all dishes meet brand standards for presentation, taste, portion control, and overall quality.

Requirements

• Strong understanding of HACCP, food safety standards, and proper ingredient storage.
• Knowledge of seafood freshness quality and handling.
• Ability to develop daily specials, assist in menu planning, and maintain recipe consistency.
• Skilled in inventory management, stock control, and basic costing.
• Proven ability to lead a kitchen team, assign tasks, and maintain smooth daily operations.
• Strong discipline in maintaining SOP compliance for presentation, taste, and quality.