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Sous Chef
RM 6,000 - RM 7,000 / month
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JOB SUMMARY
Key Duties & Responsibilities
1. Menu Development
- Design and develop new recipes and menus.
- Innovate with seasonal ingredients and current food trends.
- Ensure all recipes are tested and documented.
2. Quality Control
- Monitor the quality of dishes at all stages of preparation and presentation.
- Ensure consistency in taste and presentation.
- Conduct regular reviews and adjustments to improve quality.
3. Kitchen Operations
- Assist the Head Chef in managing kitchen operations.
- Supervise kitchen staff and coordinate their activities.
- Oversee the preparation, cooking, and presentation of meals.
4. Training and Supervision
- Train kitchen staff on new recipes and cooking techniques.
- Promote a positive and collaborative kitchen environment.
- Ensure that all staff adhere to health and safety standards.
5. Inventory and Cost Management
- Manage inventory and order supplies as needed.
- Control food costs by minimizing waste and optimizing ingredient use.
- Develop cost-effective recipes.
6. Research and Development
- Stay updated with culinary trends and new techniques.
- Research new ingredients and cooking methods.
- Experiment with and refine new concepts and dishes.
JOB REQUIREMENTS
- Bachelor's degree in Culinary Arts, or a related field.
- Additional training in food safety and hygiene.
- Several years of experience in a professional kitchen.
- Previous experience in a supervisory role is preferred.
- Experience in menu development and food innovation.
- Strong culinary skills and creativity.
- Excellent organizational and leadership abilities.
- Good communication and interpersonal skills.
- Proficiency with kitchen equipment and technology.
- Passion for food and innovation.
- Ability to work under pressure in a fast-paced environment.
- Attention to detail and commitment to quality.
- Strong problem-solving skills
Job Types: Full-time, Permanent
Pay: RM6,000.00 - RM7,000.00 per month
Schedule:
- Monday to Friday
Work Location: In person