Souc Chef

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards.
The first Sofitel in Malaysia opened its doors on 12th August 2017. The 312-room hotel is an integral part of a new 8.5acre integrated development in the upmarket Damansara City. Strategically located midway between Kuala Lumpur and Petaling Jaya within close proximately to Kuala Lumpur Sentral, the sophisticated Sofitel Kuala Lumpur Damansara will be the first international hotel chain in the area and just a stone's throw away from Damansara City Mall. Sofitel Kuala Lumpur Damansara offers a range of state-of-the art meeting and event facilities in exceptional settings to accommodate business or social occasions.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5