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 size 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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