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Sous Chef

3 months ago

KL Eco City, Malaysia Amari Kuala Lumpur Hotel Full time
Maintains food cost as budgeted and takes corrective action as necessary.

  • Ensures fresh and quality food products are bought and used in production.
  • Ensures a clean kitchen, hygienic work procedures and high safety standards.
  • Implements work practices that minimize spoilage and wastage.
  • Ensures the correct implementation of all cost control and portioning policies & procedures.
  • Closely work with the Executive Chef to ensure menus are cost effective and in accordance with trends and market demands.
  • Reviews F&B business forecasts and plans production and staffing accordingly.
  • Ensures the kitchen operates in accordance with established standards.
  • During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.
  • Make sure standard recipes are used, and food is presented according to pictures.
  • Checks stock for daily storeroom orders and market list.
  • Supplies cost control with up to date recipes.
  • Maintains logbook.

Salary:
RM5, RM6,000.00 per month

Benefits:

  • Health insurance
  • Maternity leave
  • Meal provided
  • Opportunities for promotion
  • Parental leave
  • Professional development

Schedule:

  • Rotational shift

Experience:

  • Kitchen management: 3 years (preferred)