SOUS CHEF
1. Food preparation & cooking
* Assist in planning and preparing new menu.
* Supervise food preparation to ensure quality and consistancy.
* Cook and plate dishes according to restaurant standards.
2. Kitchen Supervision, quality control & hygiene
* Oversea Kitchen staff, ensuring efficiency and teamwork.
* Delegate task and provide training to junior chefs.
* Maintain kitchen discipline and ensure hygiene standards are met.
3. Inventory & Ordering, cost & waste management
* Monitor stock levels and order supplies as needed .
* Ensure proper storage and rotation of ingredients and minimise waste.
Job Types: Full-time, Part-time, Permanent, Fresh graduate, Student job
Pay: RM3,000.00 - RM4,000.00 per month
Expected hours: 45 – 50 per week
Benefits:
- Meal provided
- Opportunities for promotion
- Professional development
Schedule:
- Afternoon shift
- Day shift
- Early shift
- Rotational shift
- Weekend jobs
Supplemental Pay:
- Attendance bonus
- Overtime pay
Experience:
- 3year: 1 year (Preferred)
Work Location: In person