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Junior Sous Chef
3 months ago
Company:
Giggles Gastro
Position:
Junior Sous Chef
Location:
Ampang Park
Salary:
RM3000-RM3800
1.
Supervisory Responsibilities:
-
Assisting the Sous Chef: Work closely with the Sous Chef to oversee kitchen operations and ensure smooth workflow.
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Staff Supervision: Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring they follow recipes, safety, and sanitation standards.
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Training: Assist in training new kitchen staff and mentoring junior team members.
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Shift Management: Manage kitchen operations during assigned shifts, ensuring timely and efficient food service.
2.
Culinary Duties:
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Food Preparation: Participate in food preparation and cooking, ensuring dishes are prepared according to the restaurant's standards.
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Quality Control: Monitor the quality of dishes before they reach the customer, ensuring consistency and presentation.
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Menu Development: Collaborate with the Sous Chef and Executive Chef in developing and testing new recipes and menu items.
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Special Diets: Ensure accommodations for special dietary needs and allergy requests are met.
3.
Administrative Tasks:
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Inventory Management: Assist in managing kitchen inventory, including ordering and maintaining stock levels of ingredients and supplies.
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Cost Control: Help in controlling food costs by minimizing waste and optimizing ingredient use.
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Record Keeping: Maintain accurate records of inventory, waste, and staff performance.
4.
Health and Safety:
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Sanitation Standards: Ensure all kitchen areas comply with health and safety regulations, maintaining cleanliness and organization.
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Safety Procedures: Enforce proper food handling, storage, and sanitation procedures among the kitchen staff.
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Equipment Maintenance: Ensure kitchen equipment is properly maintained and report any malfunctions to the appropriate personnel.
5.
Customer Interaction:
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Customer Feedback: Occasionally interact with customers to gain feedback on dishes and service.
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Special Events: Assist in planning and executing special events, such as banquets, catering, and themed nights.
6.
Team Collaboration:
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Coordination: Work closely with other kitchen staff and front-of-house team to ensure seamless service.
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Problem Solving: Address and resolve any issues that arise during service, ensuring mínimal disruption to operations.
7.
Personal Development:
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Continuous Learning: Stay updated with culinary trends and techniques through ongoing education and training.
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Career Growth: Develop skills to potentially advance to the role of Sous Chef or higher.
Job Types:
Full-time, Permanent
Pay:
RM3, RM3,800.00 per month
Benefits:
- Professional development
Schedule:
- Afternoon shift
- Day shift
- Evening shift
- Rotational shift
- Weekend jobs
Supplemental pay types:
- Overtime pay
