Sous Chef

**Responsibilities**:

- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Control the cost and food wastages.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team.

**Requirements**:

- Bachelor’s degree in culinary or relevant field.
- A minimum of 2 years’ experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and hotel's software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.

**Salary**: RM5,000.00 - RM5,500.00 per month

**Benefits**:

- Free parking
- Meal allowance

Schedule:

- Rotational shift

Ability to Commute:

- Seri Kembangan (required)