Chef De Partie / Junior Sous / Sous Chef

RM 2,800 - RM 2,800 / month

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Responsibilities

To lead in the absence of the Head Chef
Following the standards set by the Head Chef and the company
Supervise and coordinate activities of the cooks and kitchen staff
Guide, motivate, and develop the team
Ensure that consistent high-quality food is delivered at all times
Ensure consistency and quality of food
Pay special attention to the presentation of food
Ensure constant checks on the taste and visual quality of the food
Ensure appropriate and consistency in portion, plating, and garnishing of each dish
Monitor quality and quantity of food prepared
Ensure all statutory hygiene requirements are diligently followed
Ensure strict sanitation with food standards is achieved
To work together with the management team in overseeing the kitchen
Assist in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees
Ensure compliance in following all safety and security policies and procedures set by the company
Report maintenance needs, accidents, injuries, and unsafe work conditions to the Executive Chef in a timely manner
Complete safety training and certifications
Ensure that the team is well-groomed and properly attired, according to the company’s standards
Maintain confidentiality of proprietary information
Protect company assets
Develop and maintain a positive working relationship with the team to reach common goals