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INDIAN SOUS CHEF

RM 6,000 - RM 7,999 / Per Mon

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Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience. 1. Supervises the staff on basic cooking, attire and behavior in outlet. 2. Supervises the staff and controls quality, consistency, presentation, portion size, taste and proper food handling. 3. Creates new dishes and presentations for promotions and future new menus. 4. Responsible for the requisition and the proper food storage in outlet. 5. Responsible for Hygiene and Cleanliness in outlet according to Hygiene Standards. 6. Controls the food cost in the Outlet and minimizes product wastage. 7. Plans and costs menus and promotions. 8. Maximizes employee productivity in order to minimize payroll costs. 9. To provide and continuous theoretical and practical training for all staff in the department. 10. To ensure staff attends training as per monthly planner. 11. To evaluate and monitor staff progress in On The Job training, probationary period and after undergoing any training / courses as well as for the annual appraisal. 12. To ensure a proper system of tracking and monitoring of departmental Annual leave and Public Holiday, other administration and staff discipline is in place as per Hotel Policies and employee handbook.
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