Sous Chef

2 weeks ago

George Town, Malaysia Cititel Penang Full time

**JOB SUMMARY**

To assist the Executive Chef in all matters pertaining to kitchen. Fully responsible for the all kitchen, supervising the staff under his charge and to ensure quality, consistency, presentation, portion size, taste and proper food handling.

**DUTIES AND PERFORMANCE STANDARDS**:

- To manage supervise and control the all kitchen, utilising the Chef De Partie, Commis I, CommisII and Commis III.
- To communicate frequently with the F & B service Purchasing, Receiving, Store, Stewarding, and Engineering.
- To prepare recipe cards, menu dish pictures and training manuals.
- To supervise staff and check on duty rosters. To ensure the off-days, annual leave and Public holidays are taken according to the hotel’s policy.
- To ensure high food quality of the entire cold kitchen operation.
- To supply food for functions when requested.
- To ensure food is prepared according to recipes.
- To control the food-cost, left over, reduce wastage and minimise spoilage in the cold kitchen.
- To prepare showpieces for buffets and banquets.
- To supervise buffet set-ups and clearing.
- Responsible for hygiene and cleanliness in all kitchen according to the hotel’s sanitation standards.
- Responsible for conducting theoretical and practical training for the staff under his supervision.

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

**Benefits**:

- Dental insurance
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Rotational shift
- Weekend jobs

Supplemental pay types:

- Performance bonus

**Language**:

- Mandarin (preferred)
- English (preferred)
- Malay (preferred)

Ability to Commute:

- Georgetown (required)

Ability to Relocate:

- Georgetown: Relocate before starting work (required)

Expected Start Date: 03/01/2024

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