Sous Chef
6 months ago
**DUTIES & RESPONSIBILITIES**
- Responsible in preparation of daily items and ensure that items prepared is high quality and in accordance to the SOP
- Ensure production output maintain the highest quality and sufficient quantity to support Outlets operation.
- Maintaining a clean working environment and ensure safety when operating kitchen equipment
- Involve in implementation of new menu and promotions, food R&D, food costing
- Responsible in all documentation which related with daily operations
- Troubleshoot product quality issues in the outlets when required
- Monitoring stock level through regular stock checks, manage and control inventory and wastage's in outlet
- Maintaining the cleanliness of kitchen, to manage regular cleaning of kitchen utensils, equipment and all kitchen area
- Assist in monthly inventory checks
- Perform any other related as management may require from time to time
**REQUIREMENTS**
- Minimum 5 years’ experience in F&B industry & related working experience in the Kitchen
- Possess at least Diploma in Hospitality Management or Culinary Arts.
- Positive work attitude, resourceful, dedicated and ability to forge good team spirit and able to work independently
- Passion for food with a creative flair and is result orientated.
- Good organizational and planning abilities
- Able to perform shifts including weekends and public holidays
- Able to read and write English
**Job Types**: Full-time, Permanent
**Salary**: RM3,500.00 - RM4,200.00 per month
**Benefits**:
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
Schedule:
- Afternoon shift
- Day shift
- Early shift
Supplemental pay types:
- Attendance bonus
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