
Sous Chef/Chef De Parties
· 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