Our Client, a very well know homegrown restaurant brand specialising in producing gourmet, pastry and bakery items to various cafe around Kuala Lumpur. Our client envisioned as a food manufacturing center with unique taste and quality of food which caters to corporate clients. Product lines includes petit fours, canapes, french pastries perfect for any cocktail functions.
With this we are looking for Sous Chef/Chef De partie that have the following criteria in personality and experience to lead the Kitchen/ Central production Unit (CPU) to meet the supply, catering and outlet requirement. He or She must be:
- Pro-active, take his/her responsibility seriously in leading and managing the kitchen of pastry/ gourmet.
- creative and innovative (possibility show some sample of food created via picture)
- able to manage complex production line with limited capacity.
- teamwork - can communicate with other head of department especially accounts and sales for better output, cost control/etc
- knows manpower planning, raw material purchasing planning, ingredient swapping, product output planning, innovation planning.
- knows the importance of clean production area as according to HACCP/ GMP.
- experience in food cost controlling - such as steps on how to cut down, areas in kitchen to be weary about.
- have knowledge in Microsoft Office and email.
Interested candidate, please email resume to xxxx@xxxxxxxxx.xxx.xx before 28th February 2010. |
