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Sous Chef

RM 2,500 - RM 2,999 / month

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Lead, mentor, and manage kitchen team. Develop and plan menus and daily specials. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Create prep lists for kitchen crew. Manage food costing and inventory. Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Communicate assistance needed during busy periods Inform Food & Beverage service staff of menu specials and out of stock menu items