Sous Chef
5 months ago
**Responsibilities**:
As the Sous Chef, you are responsible for contributing to menu creation, managing and training the kitchen brigade to deliver an excellent guest dining experience. A Sous Chef will also be required to manage food cost control. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Contribute to the menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Ensure resources meet business needs through the effective management of working rotation
- Support brand standards through the training and assessment of the team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with the food hygiene and Health and Safety standards
**Job Requirements**:
- 5 to 6 years of working experience in Chinese culinary of a 5 star Hotel/Resort or established Chinese cuisine restaurant
- Strong knowledge of the latest culinary trend, specifically in Chinese cuisine
- Creative in culinary arts and always look out for creation of new menu
- Demonstrates a high level of professionalism and maintains a positive attitude when interacting with associates and guests
- Independent and able to work with mínimal supervision
- Able to work under pressure and in a fast paced working environment
- Is proactive and always committed to operational improvement
- Good communication skills in both English, Bahasa and Chinese languages
- Excellent planning and organising skills
- Must be willing to relocate to Langkawi island
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