Western and Malay Sous Chefs, Cdps, Commis

2 weeks ago

Kuala Lumpur, Malaysia IMS F &B GROUP SDN BHD Full time

Position Overview: As part of the culinary team in a restaurant or kitchen with Western and Malay cuisine offerings, the Western and Malay Sous Chefs, Chef de Parties (CDPs), and Commis play important roles in food preparation, production, and maintaining culinary standards. Working closely with the Master Chef and Head Chef, these positions contribute to the creation of diverse menu items, ensure efficient kitchen operations, uphold quality standards, and deliver exceptional dining experiences to customers. 1. Western and Malay Sous Chefs: Responsibilities: - Assist the Head Chef in overseeing kitchen operations and managing the culinary team. - Collaborate with the Master Chef and Head Chef to develop Western and Malay-inspired dishes and menu items. - Ensure consistency and quality in food preparation, cooking techniques, and flavor profiles. - Supervise and train kitchen staff, providing guidance on proper cooking methods, portion control, and plating techniques. - Monitor inventory levels, assist with ingredient sourcing, and maintain efficient kitchen workflows. - Maintain a safe and hygienic working environment, following food safety and sanitation guidelines. - Support the Head Chef in maintaining cost controls and meeting financial targets. - Step in for the Head Chef in their absence and assume their responsibilities when required. Requirements: - Previous experience as a Sous Chef or in a senior culinary role, specializing in Western and Malay cuisine. - Strong culinary skills and knowledge of Western and Malay cooking techniques, flavor profiles, and ingredient combinations. - Ability to lead and manage a culinary team effectively, promoting teamwork and cooperation. - Excellent organizational and communication skills, with the ability to multitask and meet deadlines in a fast-paced environment. - Strong attention to detail and commitment to maintaining high food quality standards. - Familiarity with food safety and sanitation regulations and the ability to enforce these practices. - Creativity and ability to contribute to menu development and innovation. 2. Chef de Parties (CDPs): Responsibilities: - Prepare and cook a specific section of the kitchen, such as grill, pastry, or sauce. - Ensure proper food preparation, portioning, and cooking techniques in line with the established recipes and standards. - Coordinate with other kitchen staff to ensure smooth production and timely delivery of menu items. - Train and mentor junior kitchen staff, including Commis, on section-specific tasks and culinary techniques. - Maintain cleanliness and organization of the section, adhering to food safety and sanitation guidelines. - Assist in inventory management and stock rotation for the assigned section. Requirements: - Experience as a Chef de Partie or in a similar role, specializing in either Western or Malay cuisine. - Proficiency in the specific section assigned (e.g., grill, pastry, sauce) and familiarity with section-specific cooking techniques and equipment. - Strong culinary skills and knowledge of ingredients, flavors, and presentation in either Western or Malay cuisine. - Ability to work under pressure and in a fast-paced environment. - Good communication skills and the ability to collaborate with other kitchen staff effectively. - Attention to detail and a commitment to maintaining high food quality standards. 3. Commis: Responsibilities: - Assist in food preparation and cooking under the supervision of senior kitchen staff. - Follow recipes and portion guidelines to ensure consistent quality and portion control. - Maintain cleanliness and organization of workstations, equipment, and kitchen areas. - Assist in inventory management, stock rotation, and ingredient preparation. - Learn and develop culinary skills and techniques under the guidance of senior kitchen staff. - Adhere to food safety and sanitation guidelines. Requirements: - Previous experience as a Commis or in an entry-level kitchen position is desirable. - Passion for culinary arts and a willingness to learn and develop culinary skills. - Basic knowledge of food preparation and cooking techniques. - Ability to work in a team and follow instructions from
IMS F&B GROUP SDN BHD
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5

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