SOUS CHEF ( CATERING )

Job Summary:

The Sous Chef supports the Head Chef and Executive Chef in all aspects of food preparation and production for catering events. This role involves helping manage kitchen staff, ensuring high-quality food standards, maintaining kitchen cleanliness, and assisting in creating menus tailored to client preferences. The Sous Chef is a hands-on role, often involved directly in cooking and plating dishes, as well as helping to streamline kitchen operations.

Key Responsibilities:

1. Food Preparation & Cooking:

• Assist in preparing high-quality dishes according to catering specifications.
• Oversee food plating, garnishing, and presentation standards to ensure consistency.
• Participate actively in food preparation and cooking, particularly during events.

2. Team Leadership:

• Supervise kitchen staff during preparation and event setups.
• Train and mentor kitchen team members on recipes, techniques, and presentation.

3. Menu Development:

• Collaborate with the Head Chef and Executive Chef on menu creation.
• Incorporate seasonal ingredients and client preferences into menus.

4.Quality & Safety Control:

• Ensure food safety, hygiene, and cleanliness in the kitchen, adhering to health standards.
• Monitor inventory and assist in ordering supplies to prevent shortages and reduce waste.
• Maintain proper storage of food items and supplies to prevent spoilage.

5. Event Execution:

• Assist in setting up, transporting, and breaking down stations and buffets for events.
• Manage timelines to ensure food is served promptly and efficiently.
• Resolve any food-related issues during events and communicate effectively with event coordinators.

Requirement :

Education & Experience:

• Culinary degree or relevant certification preferred.
• 3-5 years of experience in a catering or commercial kitchen environment.
• Previous leadership experience in a kitchen setting is a plus.

Skills:

• Strong culinary skills, particularly in large-volume cooking.
• Excellent understanding of food safety regulations and kitchen operations.
• Ability to work in a fast-paced, high-pressure environment.
• Strong communication and leadership skills.
• Creativity in presentation and menu planning.

Pay Range:

The pay gross Sous Chef in catering typically ranges from RM4000.00-RM5000.00

Key Performance Indicators (KPls):

1. Quality of Food & Presentation:

• Maintain a consistent standard in taste, presentation, and portion control.
• Achieve client satisfaction scores of 90% or higher on food quality and presentation.

2 Efficiency & Punctuality:

• Ensure 95% on-time delivery of meals for all catering events.
• Maintain a record of minimal wastage, keeping food costs within budget (e.g., under 5%).

3. Food Safety Compliance:

• Achieve and maintain an inspection score of 90% or higher for kitchen hygiene and safety.
• Conduct quarterly food safety training sessions for kitchen staff.

4. Inventory & Waste Management:

• Maintain accurate inventory levels to reduce food waste by 10% or more quarterly.
• Ensure stock rotation practices to avoid spoilage, reducing waste and losses.

5. Team Leadership & Training:

• Develop training sessions for kitchen staff, achieving 90% attendance and participation.
• Complete performance evaluations for kitchen staff quarterly and identify key areas for improvement.

Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Parental leave

Schedule:

• Day shift
• Early shift
• Holidays
• Weekend jobs

Application Deadline: 12/01/2024
Expected Start Date: 11/17/2024