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Sous Chef Cum Kitchen Leader (Sushi Hiro)

RM 4,000 - RM 4,999 / Per Mon

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- Set a high standard of product and service to achieve customers' expectations at all times as to promote reputation of the company. - Control overall kitchen operation to ensure customers satisfaction through maximizing the prompt efficiency of food & beverage service and monitoring SOP compliance. - Manage and conduct a kitchen inventory, storage maintenance, kitchen crew trainings, equipment maintenance, kitchen cleanliness and overall kitchen operational excellence. - Supervise the preparation of restaurant operation by following procedures of work during set up and production time. - Monitoring preparation of food and beverage as following the standard operating procedures. - Ensure kitchen equipment, utensil and work areas hygiene cleanliness and operate safely include workers personal hygiene and grooming. - Comply with all health and safety and rules and regulations of the company. - Drive the engagement, development, and performance of all team members.