Sous Chef

1. Establishes and check roaster to daily ensure adequate associates in all areas of Kitchen; 2. Responsible for cleanliness in his/ her Outlet Kitchen areas, fridges, freezers, storage, cabinets, kitchen hygiene. Floors, walls, ceilings, light fittings, sinks and wash areas must be kept clean; 3. Responsible for all Food Preparation with regard to quality, standard, production methods and presentations; 4. Investigates nature of complaints and corrects according to Standard and Procedures and reports results directly to Executive Chef; 5. Examines Food Requisitioned from Store to Kitchen, and Kitchen to Outlets; to ensure quality standard is met; 6. Responsible for all Kitchen associates roster on duty; 7. Responsible for reduction of waste and over production; 8. Responsible for placing Food Requisitions for his Outlet Kitchen; 9. Conducts all relevant training in his Outlet Kitchen; 10. Must know the forecasts and Daily Function Sheets; 11. Responsible for mis-en-place of his Outlet Kitchen; 12. Responsible for preparation of breakfast, lunch and dinner food in his or her Outlet; 13. Communicates with Outlet Manager regarding any special requests or heavy bookings; 14. Informs the Restaurant associates of “Specialty of the Day"; etc; 15. Instructs and assists Steward Coordinator. Check with Stewards replacement of garbage bins; 16. Make a list of DO’s and DONT's in the Outlet Kitchen and discuss any problems with the Executive Chef; 17. Attends all relevant training at his/her level.
Perkhidmatan Perhotelan
STPM / A Level or Equivalent