Job Description

• Have expert knowledge in restaurant or organization\'s cuisine with at least 4 years of working experience in the related field with at least 2 years as chef in charge of a western restaurant.
• Possessed advanced culinary skills including food preparation, flavor pairings and other cooking best practices.
• Has an ability to develop unique recipes and calculate food costing.
• Knowledge of federal, state, and local food handling and health regulations.
• Able to train, direct and supervise kitchen staff.
• Exceptional leadership skills, including motivation and goal setting.
• Excellent communication and interpersonal skills.
• Good time management and organizational skills.
• Able to read, write and speak in English, and one other language. A high level of professionalism and personal integrity
• Generally, in good health
• Possess knowledge in Microsoft Office applications that include Words, Excel and Power Point.

ResponsibilitiesSummaryWe operate a fusion or western/chinese contemporary restaurant in Kuala Lumpur. The Sous Chef is responsible for all the operation in the kitchen, including the human resource matters of his department. He/she is also responsible in working closely with the restaurant manager/marketing manager in terms of new menu or festive menu that will be used in the restaurant. The Sous Chef must constantly innovate dishes that can attract customers to the restaurant.Key Responsibilities

• Develop unique and cuisine-appropriate menus to attract customers.
• Collaborate with the Restaurant Manager to set menu prices and promotional activities.
• Work with the Marketing Manager in promoting the menus in social media and in other marketing channels.
• Stay current on developing trends in the Food and Beverage industry.
• Maintain the kitchen, stores, and space within the kitchen in conditions that meet the company standards and health code regulations.
• Ensure proper storage and sufficiency of inventories and that purchases of food and supplies are made with approved vendors.
• Hire, train, supervise, mentor, and motivate kitchen staff.
• Review staffing levels to meet service, operational, and financial objectives.
• Assist and direct kitchen staff in meal preparation, creation, plating and delivery of meals in accordance with the standards.
• Identify and introduce new culinary techniques whenever necessary.
• Ensure meals are prepared and complete prep support as needed.
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Interact with the customers and attend to customer\'s complaints.
• Provide support to other restaurants within the group when requested.
• Any other duties as may be assigned from time to time.

BenefitsThe benefits include:1. EPF, SOCSO and EIS Contributions. Higher EPF contribution for longer service employees.2. Education Loan.3. Medical, Hospitalisation, Annual, Compassionate, Study and Examination Leaves.4. Company Meals and Uniform.5. Service Charge Payment.6. Annual Bonus.7. Walking Distance to Taman Tun MRT Station.8. Opportunities to Grow.9. Team Building Activities.SkillsCulinary Expertise Food Safety Ingredient Sourcing Team Leadership Creativity Menu DevelopmentImportant InformationNever provide your bank or credit card details when applying for jobs. Do not transfer any money or complete unrelated online surveys. If you see something suspicious, Report This Job ad.

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