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Sous Chef
RM 3,000 - RM 3,200 / month
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Sous Chef (Hotside Management) - Overseeing the team responsible for hot food preparation to maintain quality and consistency. - Managing hotside stations to ensure efficient service during peak hours. - Ensuring adherence to food safety and hygiene standards, including temperature control and ingredient preparation. - Collaborating with Head Chef on menu development and recipe adjustments for innovative dishes. - Training and mentoring junior chefs and kitchen staff on hotside techniques. - Managing inventory for hotside operations to maintain adequate stock levels and timely ordering.
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