Job Summary:
The Sous Chef is responsible for assisting the Executive Chef in overseeing the daily kitchen operations, including food preparation, staff supervision, and ensuring high standards of food quality, presentation, hygiene, and safety. The Sous Chef also plays a key role in menu planning, inventory control, and training kitchen staff.
Key Responsibilities:
- Assist the Executive Chef in managing all kitchen operations.
- Supervise and coordinate the activities of kitchen staff.
- Ensure all food is prepared to the highest quality and presentation standards.
- Maintain cleanliness and compliance with food safety standards (HACCP).
- Monitor food costs and minimize waste.
- Assist in creating and updating menus in accordance with seasonal availability and customer preferences.
- Train and mentor junior kitchen staff, including CDPs, demi chefs, and commis.
- Ensure kitchen equipment is maintained in good working condition.
- Manage inventory, place orders, and ensure proper storage of food supplies.
- Take charge of the kitchen in the absence of the Executive Chef.
Requirements:
- Proven experience as a Sous Chef or similar role in a hotel or high-volume kitchen.
- Strong knowledge of culinary techniques and kitchen management.
- Ability to lead and motivate a team in a fast-paced environment.
- Excellent time management and organizational skills.
- Certification in Culinary Arts or relevant field.
- Knowledge of food safety regulations (e.g., HACCP).
Job Types: Full-time, Permanent, Contract
Contract length: 12 months
Pay: RM3,500.00 - RM4,000.00 per month
Benefits:
- Dental insurance
- Flexible schedule
- Free parking
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person
Laporkan kerja
