Sous Chef

RM 6,000 - RM 7,500 / month

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Responsible of coordinating the production and the distribution defined by the Chef
Contribute to delivering a quality table service that complies with Product guidelines
Participate in the elaboration of production plans with cuisine chef, control and apply them
Guarantee the application of the menu plans, and the use of technical sheets (production book)
Control outflows, the management of kitchen stocks, production, distribution, and maintenance
Control production in compliance with the rules of hygiene, safety, quality, quantity and deadlines
Oversee all F&B related events following the weekly programme
Manage and organize all sections and kitchen schedule
Supervise the buffet service and ala carte service following the standard
To deal with all issue related such as manpower planning, equipment maintenance, daily exit of ingredients, changes in menu
Control the daily rotation of installations in a hygienic and economical way (stock management)
Optimize the clearing of buffets and alert your manager in case of anomalies
Inform your manager of any dysfunctions observed in your department. Propose appropriate solutions
Ensure the setup of buffets in the conditions required by schedules, presentation, taste and temperature
Supervises and motivates its team
Work together with other nationalities as well
Help to promote and participate to various activities, events and sharing moments in the resort
This role shall report directly to Chef de Cuisine

Requirements:

Willing to relocate to Club Med Cherating, Kuanatan
Diploma/Bachelor Degree in Culinary arts or similar certification compulsory
10 Year(s) of working experience in Kitchen and preferably those with hotel, resort or cruises experience with proven by valid work certificates
Speak good English and good communication skills
Experience at 4 or 5 stars hotel or resort preferred
Having valid passport with minimum 2 years validity is a plus
Energetic and positive thinking
Good physical condition with problem-solving skills
Personality: Open minded, flexible, risk taker & open to travel
Team player, yet autonomous and able to multi-task
Able to work long hours and work under pressure
Willing to travel / relocate aboard (for a period of 12 months)