Job Description

We are looking for a dynamic and F&B passionate candidate with previous experience as as a Sous Chef For our additional Les Bouchons Restaurant in Malaysia. Knowledge of French Cuisine and experience in a Steak house is recommended for the position. Able to handle high-stress situations calmly and with good judgment, the candidate must be customer-oriented and a problem solver specialist. We give high importance to a good and friendly working environment as a key to motivate the team and guarantee customers\' dining experience. The Candidate needs to have extensive experience in team building to create a strong and reliable core team. He is the guarantor of the quality of the food and a perfect dining experience, hence he will work closely with all departments and team members to deliver. He will monitor every daily aspect of BOH operations to maintain a smooth service. The candidate will have all the support of the Group to fulfill his operational, financial, marketing, and HR requirements and targets. We give importance to welcoming in our group a candidate with a very good mindset as we are looking for a long-term partnership. We seek a determined and motivated candidate to join us in this challenging and rewarding opportunity. Responsibilities: \xc2\xb7 Assist the Head Chef to manage day-to-day BOH to ensure success of the Food & Beverages operation and maintain high standards and an efficient working environment \xc2\xb7 Ensure a consistent food quality and respect The brand and recipies standards \xc2\xb7 Ensure customers are always receiving an exceptional dining experience. \xc2\xb7 Creative Menu planning, platting design and menu engineering. \xc2\xb7 Understand the market trend in Food and ensure the menu maintain its competitiveness in the market. \xc2\xb7 To implement, improve & ensure Standard Operation Procedure is practiced and maintain at all time. \xc2\xb7 Ensure hygiene and cleanliness of the Kitchen at all time and equipment are well maintained. \xc2\xb7 To plan and control stocks, food costs, staff costs and wastage at an ideal level. \xc2\xb7 To provide accurate collation of information towards ingredient, recipe and finished product standardization and costings. \xc2\xb7 To actively take part in liaising with Marketing & Branding team in promotional program and packages in increasing revenues. \xc2\xb7 To be involved in setting up and maintaining the equipments and kitchen area. \xc2\xb7 Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling and maintaining budgets. \xc2\xb7 To hire and train team members \xc2\xb7Requirement:- \xc2\xb7 Works well under pressure and commands kitchen brigade effectively \xc2\xb7 Strong leadership abilities, including the capacity to inspire and create goals \xc2\xb7 Creative and innovative in creating and modifying new dishes \xc2\xb7 Outstanding time management and multitasking skills \xc2\xb7 Able to work on shifts, weekends and public holidays \xc2\xb7 Good organizational skills, attention to details. Result-driven, service-oriented \xc2\xb7 5 years of relevant working experience in western restaurants, experience in French cuisine and Steak house is recommended. . Experience in Preopening and kitchen Set up would be an advantage Job Type: Full-time Salary: RM3,500.00 - RM6,000.00 per month Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Schedule:

• Day shift
• Flexible hours
• Night shift
• Rotational shift

Supplemental pay types:

• Performance bonus

Expected Start Date: 04/03/2023