Junior Sous Chef

7 months ago

Putrajaya, Malaysia DoubleTree by Hilton Putrajaya Lakeside Full time

The Pastry Chef is responsible for ensuring that the relevant kitchen operates as a successful profit center by planning, organizing, directing and controlling production and administration in accordance with our defined standards. To supervise the preparation and presentation of all dishes ensuring that all culinary objectives are maintained.
- To maintain a high _customer service focus_ by approaching your job with the customers always in mind.
- To have a _positive impact_, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- To be _motivated and committed_, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be _flexible_, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain high _team focus_ by showing co-operation and support to colleagues in the pursuit of team goals.
- To ensure that the _department’s operational budget_ is strictly adhered to and that all costs are strictly controlled in accordance with the approved budgets.
- To maintain a kitchen environment that _promotes flair, creativity and_ _consistency_ in the quality of food taste and presentation.
- To ensure that all _Food Safety Management Program (FSMP) _guidelines are followed and implemented.
- Closely _monitor food requirements_ in the outlet ensuring all incoming food items are of correct quality, quantity and are received, handled and transported to outlets as per FSMP requirements.
- To _develop and build_ a solid and stable team environment and to coach and develop all subordinates.
- To _identify market needs and trends_ in terms of food items for all outlets and convey these to all subordinates.
- To maintain a kitchen environment that _promotes flair, creativity and consistency _in the quality of food taste and presentation
- Maintain a good relationship with Restaurant Manager in order to discuss and decide on the restaurant issues, various activities and menus.
- Ensure that all daily market lists are checked and reflect the Restaurant level of business.
- To have regular guest contact and make sure guest profile data base is maintained. To meet as many guest as possible before, during and after every meal period
- To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
- To assist in general food production work where required.
- To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
- To plan the menus and monitor the food quality for all restaurants and / or food service areas in DoubleTree by Hilton Putrajaya Lakeside
- To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
- To liaise closely with the Sous Chef and Team, ensuring food quality and preparation techniques are of the highest standard.
- To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
- To compile menus and recipes and train staff accordingly.
- Food Safety: The implementation of the Food Safety Management Program (FSMP), to ensure that all policies and guide lines are implemented, trained, monitored and followed.
- Ensuring all Hotel policies and procedures are correctly observed and followed.
- To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.
- Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
- To follow, train and monitor DoubleTree by Hilton Putrajaya Lakeside Fire & Safety procedures.
- To ensure that food items are handled and utilized correctly so that wastage is kept to a minimum and the staffs are trained to

affect good portion controls
- To liaise with the Executive regarding daily requirements.
- To ensure that all menus are constantly updated, paying special attention to seasonal availability

**Job Types**: Full-time, Permanent, Fresh graduate

**Salary**: RM4,000.00 - RM4,500.00 per month

**Benefits**:

- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Early shift
- Evening shift
- Night shift
- Rotational shift

Supplemental pay types:

- Overtime pay
- Performance bonus

COVID-19 considerations:
All our team members are fully vaccinated and required to wear mask at all times.

Ability to commute/relocate:

- Putrajaya: Reliably commute or planning to relocate before starting work (preferred)

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