Job Description

Sous Chef responsibilities include:

Helping in the preparation and design of all food and drinks menus Producing high quality plates both design and taste wise Ensuring that the kitchen operates in a timely way that meets our quality standards

Responsibilities

Help in the preparation and design of all food menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers

Requirements and skills

5+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus
Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Ability to commute/relocate:

Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)
Work Location: In person