Junior Sous Chef

Are you an up-and-coming culinary virtuoso, eager to pioneer a culinary transformation? Hotel De'La Ferns is seeking a Junior Sous Chef with the drive and commitment to lead our kitchen into a new era. If you're ready to invest your passion and time in this exciting journey, join us in redefining the culinary landscape in Cameron Highlands

**About Us**:
Nestled in the picturesque landscapes of Cameron Highlands, Hotel De'La Ferns is a boutique gem known for its timeless charm and impeccable hospitality. As we embark on a journey to modernize our culinary offerings, we're in search of a dynamic Junior Sous Chef to lead this exciting transformation.

**Key Responsibilities**:
**Culinary Innovation, Automation, and R&D**:

- Lead the integration of automation and digitalization in our kitchen operations, enhancing efficiency and precision.
- Spearhead Research & Development efforts to create new and innovative recipes that align with our vision for culinary excellence.
- Develop and set menus tailored for various occasions, including groups/events, meetings, and à la carte offerings, catering to diverse guest preferences and culinary requirements.

**Kitchen Leadership**:

- Provide guidance and mentorship to kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.
- Oversee daily kitchen operations, including production, plating, and quality control.

**Menu Development and Execution**:

- Ensure consistent execution of dishes, maintaining the highest standards of taste, presentation, and quality.

**Procurement and Inventory Management**:

- Collaborate with the Procurement team to source and select high-quality ingredients and supplies.
- Implement inventory control measures to minimize waste and optimize stock levels.
- Conduct thorough costing for à la carte, breakfast, and group event/banquet offerings, ensuring pricing aligns with cost structures and profitability goals.

**Hygiene and Safety Compliance**:

- Uphold rigorous hygiene and safety standards in compliance with industry regulations and best practices.
- Conduct regular audits and training sessions to ensure a safe and clean kitchen environment.

**Cost Control and Budgeting**:

- Work closely with the Head Chef and Management in managing kitchen budgets, controlling costs, and maximizing profitability.
- Implement strategies for efficient resource utilization without compromising on quality.

**Team Collaboration**:

- Collaborate seamlessly with other departments, including F&B and Procurement, to achieve a harmonious and streamlined operation.

**Requirements**:

- Culinary degree or equivalent certification.
- Proven experience in a kitchen leadership role.
- Strong understanding of culinary trends and technological advancements in the industry.
- Excellent organizational and problem-solving skills.
- Bonus: Experience with either IDB Purchasing System or Codemax System.
- Additional Advantage: Full proficiency in either IDB or Codemax system.

**How to Apply**:
If you're a budding culinary maestro eager to take on the challenge of leading a kitchen transformation, we invite you to join us at Hotel De'La Ferns, Cameron Highlands. Submit your resume and a cover letter outlining your vision and relevant experiences.

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

Pay: From RM4,000.00 per month

**Benefits**:

- Free parking
- Maternity leave
- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Evening shift
- Fixed shift
- Holidays

Supplemental pay types:

- Overtime pay

**Experience**:

- Chef: 5 years (preferred)