Junior Sous Chef

1 week ago

Cameron Highlands, Malaysia Hotel Casadela Rosa Full time

Are you an up-and-coming culinary virtuoso, eager to pioneer a culinary transformation? Hotel De'La Ferns is seeking a Junior Sous Chef with the drive and commitment to lead our kitchen into a new era.

If you're ready to invest your passion and time in this exciting journey, join us in redefining the culinary landscape in Cameron Highlands

About Us:


Nestled in the picturesque landscapes of Cameron Highlands, Hotel De'La Ferns is a boutique gem known for its timeless charm and impeccable hospitality.

As we embark on a journey to modernize our culinary offerings, we're in search of a dynamic Junior Sous Chef to lead this exciting transformation.


Key Responsibilities:

Culinary Innovation, Automation, and R&D:

  • Lead the integration of automation and digitalization in our kitchen operations, enhancing efficiency and precision.
  • Spearhead Research & Development efforts to create new and innovative recipes that align with our vision for culinary excellence.
  • Develop and set menus tailored for various occasions, including groups/events, meetings, and à la carte offerings, catering to diverse guest preferences and culinary requirements.

Kitchen Leadership:

  • Provide guidance and mentorship to kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.
  • Oversee daily kitchen operations, including production, plating, and quality control.

Menu Development and Execution:

  • Ensure consistent execution of dishes, maintaining the highest standards of taste, presentation, and quality.

Procurement and Inventory Management:

  • Collaborate with the Procurement team to source and select highquality ingredients and supplies.
  • Implement inventory control measures to minimize waste and optimize stock levels.
  • Conduct thorough costing for à la carte, breakfast, and group event/banquet offerings, ensuring pricing aligns with cost structures and profitability goals.

Hygiene and Safety Compliance:

  • Uphold rigorous hygiene and safety standards in compliance with industry regulations and best practices.
  • Conduct regular audits and training sessions to ensure a safe and clean kitchen environment.

Cost Control and Budgeting:

  • Work closely with the Head Chef and Management in managing kitchen budgets, controlling costs, and maximizing profitability.
  • Implement strategies for efficient resource utilization without compromising on quality.

Team Collaboration:

  • Collaborate seamlessly with other departments, including F&B and Procurement, to achieve a harmonious and streamlined operation.

Requirements:

  • Culinary degree or equivalent certification.
  • Proven experience in a kitchen leadership role.
  • Strong understanding of culinary trends and technological advancements in the industry.
  • Excellent organizational and problemsolving skills.
  • Bonus: Experience with either IDB Purchasing System or Codemax System.
  • Additional Advantage: Full proficiency in either IDB or Codemax system.

How to Apply:


If you're a budding culinary maestro eager to take on the challenge of leading a kitchen transformation, we invite you to join us at Hotel De'La Ferns, Cameron Highlands.

Submit your resume and a cover letter outlining your vision and relevant experiences.

Job Types:
Full-time, Permanent

Pay:
From RM4,000.00 per month

Benefits:

  • Free parking
  • Maternity leave
  • Opportunities for promotion
  • Professional development

Schedule:

  • Afternoon shift
  • Day shift
  • Evening shift
  • Fixed shift
  • Holidays

Supplemental pay types:

  • Overtime pay

Experience:

  • Chef: 5 years (preferred)

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