Job Description

GENERALLY .....

Junior Sous Chef and supervise kitchen staff as necessary. Maintain high standard of food production at all times upon presentation of recipes. Compliance of Health and Safety regulations/guidelines on kitchen production, staffs management, machinery and equipment procedures. Quality control of dishes prepared with correct portion size and temperature control. Supervision of kitchen cleaning schedules on weekly basis. Willing to work at other outlets.

Duties & Responsibilities

Carry out daily operational tasks as guided by Sous Chef on food production at the outlet Ensure food storing, preparation, production, cooking and service implemented by the standard operating procedures (SOP) including for fine dining outlet Carry out SOP on stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety of food products Ensure all food production areas operating to the required standards throughout designated operation hours Monitor food quality and production procedures to fulfil customer's expectations and internal obligations Deputise Sous Chef to prepare staff rotation effectively to work schedules during shift periods (peak and off peak) trends Flexible to train staff on new recipe/menu as appropriate to improve product knowledge and skill

Education/Experience

Min Qualification: Certificate in culinary/apprenticeship/training/ midlevel management/Food Safety Handling (HACCP) Min Experience: 5 years working in kitchen and management experience involving kitchen safety, sanitation and food handling

*For any inquiries or fast response kindly WhatsApp: +6012-899 2313 (BIG Group-HR Dept)

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM4,000.00 per month

Benefits:

Maternity leave Meal provided Parental leave Professional development
Work Location: In person