Sous Chef

The Sous Chef plays a pivotal role in the culinary team at our hotel, working closely with the Executive Chef to ensure the smooth and efficient operation of the kitchen.

As the second-in-command, the Sous Chef assists in overseeing all aspects of food production, maintaining high standards of food quality, and fostering a positive work environment.

Demonstrating expert knowledge of Indian cuisine, including regional variations, traditional recipes, and authentic cooking methods, will be an advantage.

Responsibilities:

• Collaborate with the Executive Chef to plan and execute menus, ensuring consistency and quality in food preparation and presentation.
• Provide guidance and leadership to kitchen staff, including cooks, prep cooks, and kitchen assistants, ensuring adherence to recipes, standards, and procedures.
• Train new kitchen staff members and provide ongoing coaching and development to enhance skills and performance.
• Assist in managing food inventory levels, ordering supplies, and maintaining proper stock rotation to minimize waste and ensure freshness.
• Uphold high standards of food safety and sanitation practices in compliance with health regulations and hotel policies.
• Contribute ideas for menu development, including seasonal specials and promotions, while considering guest preferences and dietary restrictions.
• Conduct regular quality checks on food items to ensure consistency, taste, and presentation meet the hotel's standards.
• Maintain a clean, organized, and efficient kitchen environment, including equipment maintenance and proper storage of ingredients.
• Assist in controlling food and labor costs within budgetary constraints while maximizing profitability.
• Work closely with other departments, such as banquet operations and food and beverage service, to coordinate culinary services for events and special functions.

Qualifications:

• Proven experience as a Sous Chef or similar role in a hotel or upscale restaurant environment.
• Culinary degree or equivalent culinary education preferred.
• Strong leadership and interpersonal skills with the ability to motivate and inspire kitchen staff.
• Extensive knowledge of culinary techniques, cooking methods, and food safety standards.
• Ability to work effectively in a fastpaced environment and handle multiple tasks simultaneously.
• Excellent organizational and time management skills.
• Flexibility to work evenings, weekends, and holidays as required.
• Certification in food handling and sanitation practices is a plus.

Salary:
RM4, RM4,800.00 per month

Benefits:

• Dental insurance
• Health insurance
• Meal provided
• Opportunities for promotion

Schedule:

• Holidays
• Rotational shift
• Weekend jobs

Supplemental pay types:

• Performance bonus

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