The Sous Chef works with the Executive Chef to set service standards of the various food outlets. His/her input is highly regarded by Food & Beverage Section Heads. The Sous Chef is professional in his management style, a trainer and has good administrative capabilities. He is open minded and strives constantly to improve himself and his operations. 1.Directs, controls and co-ordinates the activities of all chefs de partie, commis and kitchen helpers engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2. Develops attractive menus and creates standard recipe cards with pictures according to the hotel\xe2\x80\x99s policy. 3. Inspect and monitor storerooms, refrigerators and freezers daily to ensure no wastage. 4.Control costs by minimizing spoilage, utilizing food surpluses and portion controls. 5. Ensures that only the freshest and highest quality products in the market are purchased for all Culinary outlets. 6. Operates all culinary outlets at an acceptable food and staff cost. 7. Monitors all culinary operating costs and takes corrective action, when necessary, to reduce expenses.
Pullman Kuching is centrally located in the Kuching Golden Triangle, enjoying pride of place on Jalan Mathies hill, with panoramic city and river views. The first Pullman hotel in this vibrant city, Pullman Kuching features 389 spacious, contemporary rooms offers easy access to renowned Borneo national parks. The hotel is ideal for business guests, offering an abundance of conferencing space, state of the art facilities and technology, plus a range of trendy restaurant and bars, and high-end sp
STPM / A Level or Equivalent