Sous Chef (Indian Chef)

- Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food.

- Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.

- Monitors and checks the maintenance of all kitchen equipment daily.

- Maintains and directs a quality sanitation program.

- Maintains and implements daily food prep lists.

- Assigns duties to associates for efficient operation of the kitchen.

- Maintains and evaluates existing food concepts. Assists in the development of new food concepts.

- Assists in the achievement of budgetary objectives for the Food and Beverage Department.

- Process requisitions for supplies quickly and accurately.

- Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.

- Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.

- Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.

- Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.

- Regular and reliable attendance.

- Incorporates safe work practices in job performance.

Job Types: Full-time, Permanent

Pay: RM5,000.00 - RM6,000.00 per month

Benefits:

• Cell phone reimbursement
• Dental insurance
• Free parking
• Health insurance
• Maternity leave
• Meal provided

Schedule:

• Day shift
• Fixed shift
• Monday to Friday