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Sous Chef/Chef De Parties

RM 2,000 - RM 4,500 / month

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· Develop new menu options based on seasonal changes and customer demand

· Stays up-to-date and be familiar with local and international food trends.

· To ensure and maintain the standard of food presentation, quality and food safety requirements.

· Ensure constant checks on taste and visual quality of the food

· Consults with the F&B Operation Chef about food production aspects of New Planning & special events being planned.

· Develop and maintain positive working relationship with the team to reach common goals

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

· Interacts, cooperates with other members of the outlet and kitchen as appropriate.

· Keep updated and review the SOP related to the kitchen management and food preparation.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas, outlet areas and equipment.

· To work together with the Management Team in overseeing the kitchen

· Effective time management and self-motivation in working independently toward team goals

The ability to remain calm under pressure and adapt to unexpected tasks and challenges

Job Types: Full-time, Permanent, Contract

Pay: RM2,000.00 - RM4,500.00 per month

Benefits:

  • Free parking
  • Health insurance
  • Maternity leave
  • Meal provided
  • Opportunities for promotion
  • Parental leave
  • Professional development

Schedule:

  • Holidays
  • Rotational shift

Supplemental Pay:

  • Performance bonus
  • Yearly bonus

Education:

  • Diploma/Advanced Diploma (Preferred)

Experience:

  • hotel F&B: 3 years (Preferred)

Work Location: In person