1. Kitchen Leadership
• Support the Head Chef in managing all aspects of the kitchen, including staff supervision, food preparation, and service.
• Lead the kitchen team in the Head Chef’s absence and ensure smooth operations.
2. Food Preparation
• Prepare and cook high-quality dishes, ensuring consistency and adherence to recipes and presentation standards.
• Assist in menu development, incorporating seasonal and client-specific requirements.
3. Quality Control
• Ensure all dishes are prepared to the highest standards, maintaining taste, texture, and presentation.
• Monitor and enforce food safety and hygiene practices in the kitchen.
4. Team Management
• Train, mentor, and guide junior kitchen staff to improve skills and efficiency.
• Delegate tasks effectively to ensure timely service during events and daily operations.
5. Inventory and Cost Control
• Assist in managing inventory, ensuring proper stock levels, and minimizing waste.
• Support the Head Chef in cost control measures, including budgeting and portioning.
6. Event Execution
• Collaborate with the Head Chef and event team to plan and execute catering events.
• Ensure the kitchen operates efficiently during large-scale events, meeting deadlines and maintaining quality.
7. Overtime and Flexibility
• Be available for overtime as needed to meet event demands and deadlines.
- Proven experience as a Sous Chef or similar role in catering, hospitality, or food service.
- Strong culinary skills with a focus on quality and presentation.
- Leadership skills and the ability to manage a team effectively.
- Knowledge of food safety and hygiene regulations.
- Creativity in menu development and problem-solving.
- Ability to work under pressure and maintain attention to detail in a fast-paced environment.
- Competitive salary
- Overtime pay for extra hours
- Salary : RM 2 500 and above
