SOUS CHEF

Job Role:

• To lead and manage the kitchen team to ensure smooth operations of the kitchen.
• To work with kitchen team to control and monitor food costing in order to achieve targeted performance.
• To ensure and maintain the standard of food presentation, quality and food safety requirements.
• To ensure overall cleanliness of the kitchen area, all crockery and equipment.
• To maintain food safety standard at all times.
• To standardize production menus to ensure consistent quality of food is served to the guest at all time.
• Resourcefully solve any issue that arise and seize control of any problematic situation.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with co-workers and customers.

Requirements:

• Must have experience in Western Dining and Local Cuisine
• ​At least 2 years experience as Head/Sous Chef.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions
• Working knowledge of various computer software programs(MS Office, restaurant management software, POS)

Job Type: Full-time

Pay: RM2,500.00 - RM4,000.00 per month

Benefits:

• Maternity leave
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Afternoon shift
• Day shift
• Early shift
• Evening shift
• Night shift

Supplemental Pay:

• Overtime pay

Ability to commute/relocate:

• Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)

Education:

• Diploma/Advanced Diploma (Preferred)

Language:

• English and Bahasa (Preferred)

Willingness to travel:

• 25% (Preferred)