Jr Sous Chef - Butcher

• Job Summary

· Control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guideline.

· Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence; training and guidance of trainees and attendants.

Essential duties and responsibilities – (Key activities)

· Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.

· Perform all duties of kitchen associates as required.

· Recognize superior quality products, presentations and flavor.

· Maintain food preparation handling and correct storage standards.

· Maintain purchasing, receiving and food storage standards.

· Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard

· Support procedures for Food & Beverage portion and waste controls.

· Follow proper handling and right temperature of all food products.

Other standard responsibilities

· Complies to the company policies.

· Works within all pre-set budgetary limits.

· Takes on other tasks in addition of the ones stated, in a reasonable framework.

· Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

· Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs

· Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

· Models the company’s culture, vision, mission and core values at all times

· Know and implement Le Meridien Hotels Hygiene and Safety Standards

· Operate and maintain all department equipment and reports malfunctions.

· Effectively investigate, report and follow-up on associate accidents.

· Be responsible for asset management of all outlet property and facilities.

· Actively involved in training associates on the fundamentals of pastry techniques and excellent plate presentations.

· Participate in training associate on menu items including ingredients, preparation methods and unique tastes.

· Train associates in safety procedures and supervise their ability to follow Security Policies to prevent accidents and control costs.

· Implement and follow Departmental Daily “15 Minutes” Training Program.

· Periodically plan outside associates’ activity to promote teamwork.

· Enforce the Le Meridien Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

· Train, coach, and counsel associates in order to reach a satisfactory level of productivity.

· Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

· Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

· Maintain F&B concepts and Mission standards concerning preparation & presentation.

· Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.

· Practice “Open Door” Policy at all times.

· Promote positive inter-departmental relations through candid communication and cooperation.

Others

Attendance and Participation in Meetings

· Daily outlet meeting/briefing

· Chefs meeting

Required skills

· Strong organization skills; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards

Qualifications

· Certification as required to comply with culinary Education preferred

· Good communication skills (verbal and listening and writing)

Experience

· 2+ years managing a team of culinarians

· The ability to demonstrate and execute an exceedingly strong work ethic

· Skills to motivate and develop the culinarians on your team

· An appreciation for the people you work with

· Excellent communication skills

· A passion for real, good food

Job Type: Full-time

Pay: From RM4,500.00 per month

Benefits:

• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person