Sous Chef

Follows the instructions and recommendations from the immediate superior to complete the daily tasks.
- Directs, controls and co-ordinates the daily activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable, and smooth food service at all times.
- Inspects and monitor storerooms, refrigerators, and freezers daily to ensure no wastage.
- Continuously checks that food products are stored in proper containers at the appropriate storing temperatures.
- Control costs by minimising spoilage, utilising food surpluses and portion controls.
- Ensures that only the freshest and highest quality products in the market are purchased for kitchen.
- Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses.
- Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
- Ensures that all food is prepared and served according to the standard set by the Resort.
- Assist the superior creating menu items, recipes and developing dishes.
- Ensures standard recipes are utilized, and food is presented according to pictures.
- Assist the superior to plan and implement effective sales plan and food promotions.
- Responsible to supervise junior chefs or commis.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Ensure that all machine, furniture, equipment, and utensils are clean and in working condition at all times. Checks all areas in regards to sanitation and hygiene, to prevent contamination of any kind.

**CLEAN AS YOU GO**

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

Pay: RM5,000.00 - RM6,000.00 per month

Schedule:

- Early shift

Application Question(s):

- HOW MUCH YOUR EXPECTED SALARY?
- HOW MANY DAYS FOR YOUR RESIGNATION NOTICE PERIOD WITH CURRENT COMPANY?
- ARE YOU HAVE ISSUE WITH TRANSPORTATION GO TO WORKPLACE (SEGAMBUT AREA)