Sous Chef

Leads kitchen team in chef's absences
- Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision
- provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organization for quality assurance
- keep cooking station stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standard
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurants standards
- Work with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well managed
- Assists head chef with menu creation
- Coordination with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

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

**Salary**: RM3,800.00 - RM4,500.00 per month

Schedule:

- Day shift

Ability to commute/relocate:

- Ipoh: Reliably commute or planning to relocate before starting work (required)