Executive Sous Chef
5 months ago
1. Assist F&B Director in day-to-day operation of Kitchen
- To ensure the inventory of kitchen store are sufficient for daily operation.
- To ensure the cleanliness of kitchen area.
- To ensure the proper documentation are done and prepare various reports to Top Management.
- To ensure the operations and the activities of kitchen meet quality standard set, Food Safety Act 1990 and Health and Safety Act 1994.
- To ensure the prepared food and beverage are delicious and meet customer requirements.
- To arrange sufficient manpower for daily operation of kitchen.
- To ensure all the F&B equipments are in good conditions before and after use.
- Taking necessary action accordance with emergency procedures of the resort if any accident/emergency case happened in the kitchen area.
- To study the current operations of kitchen and propose any action to F&B Director for continual improvement.
2. Handling of customer’s complaint and taking corrective action or preventive action
- To handling any customer’s complaint for the food & Beverage and taking corrective action and preventive action.
- Report any major complaint from customer for the food and beverage to F&B Director/Head Chef for further investigation and action.
- Propose any necessary action to reduce customer complaint and increase customer satisfaction to F&B Director /Head Chef for continual improvement.
3. Assist F&B Director /Head Chef in the event preparation or special assignment
- Assist F&B Director /Head Chef in the event preparation or special assignment after receives the Event Order or memorandum from respective department.
- Plan and arrange the sufficient manpower for the event or the special assignment to ensure the smooth running of the process.
- To handle any customer complaint about the food & beverage for the event and special assignment and feedback to F&B Director /Head Chef for further action.
- Assist F&B Director in any advertisement or promotion of F&B Outlet’s product and ensure all the relevant staffs are aware of it.
4. Assist F&B Director /Head Chef in staff management and development.
- Assist F&B Director /Head Chef in conduct hiring, performance appraising and counseling for Kitchen as and when required.
- Establish and maintain employee relation.
- Assist F&B Director /Head Chef in resolve the grievances and personal problems amongst F&B Outlet’s staffs.
- Assist F&B Director /Head Chef in identify the training needs for F&B Outlet’s staffs.
- Assist F&B Director in maintaining appropriates standard of conduct, dress, hygiene, uniforms, appearance and conduct of departmental staff.
- To ensure the information flow amongst department’s staff is smooth by having the weekly meeting or daily briefing.
- Increase the awareness of outlet and kitchen staff about the safety procedure and guidelines to prevent any accident.
- Assist F&B Director in providing the on job training to new employee.
5. Others
- To research, create and introduce new items (food or beverage) to increase the customer satisfaction.
- Coordinate with other departments on the matters relating to the kitchen.
- Any other duties as and when required by F&B Director /Head Chef.
**Salary**: From RM4,000.00 per month
**Benefits**:
- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Schedule:
- Holidays
- Rotational shift
- Weekend jobs
Ability to commute/relocate:
- Johor Bahru: Reliably commute or planning to relocate before starting work (preferred)
**Experience**:
- Head Chef: 4 years (preferred)
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