Sous Chef

**Sous Chef responsibilities include**:

- Helping in the preparation and design of all food and drinks menus
- Producing high quality plates both design and taste wise
- Ensuring that the kitchen operates in a timely way that meets our quality standards

**Responsibilities**
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers

**Requirements and skills**
- MINIMUM 2 years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry’s best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

**WORKING HOURS : 7am to 5pm, 2 hours break and 1130am to 930am, 2 hours break.**

**RESTAURANT OPERATION : 8am to 10pm**

**LOCATION : RAWANG, SELANGOR**

**Salary**: RM3,000.00 - RM4,800.00 per month

**Benefits**:

- Meal provided
- Opportunities for promotion

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Holidays
- Monday to Friday
- Rotational shift
- Weekend jobs

Supplemental pay types:

- Overtime pay
- Performance bonus