Job Description

Company Background: Restaurant and Bar Location: Penang Position: Sous Chef Headcount: 1 Tenure: Permanent Duties and Responsibilities .Support Chef de Cuisine in ensuring smooth day-to-day operations .Maintain complete knowledge of scheduled menus of the kitchen / F&B outlets as well as the menu items preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion and presentation method. .Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. .Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers. .Estimate food consumption to schedule purchases and requisition of raw materials. .Minimize waste and spoilage to expenses in line with budget. .Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management. .Foster and promote a cooperative working climate, maximizing productivity and employee morale. .Comply and ensure hygiene policies are strictly adhered to on a daily basis. .Compile recipe cards for the restaurant. .Supervise stewarding staff and maintaining cleaning schedules. Requirements .Education level - Diploma in culinary arts or similar field .Experience - At least 8 years relevant experience in similar industry with 5 years in a management capacity .Specific skills - Familiar with Asian and Western flavours, exposure to different cooking techniques, digital literacy, people management, Microsoft office (Excel, PPT, Word) .Personal characteristics - open minded, creative, resourceful .Certifications - Mutiara Food Handling Course .Working hours - Able to work on weekends and public holidays .Language Proficiency - Must be able to converse fluently in English both in writing and orally. Chinese and Malay fluency is a plus

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