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Sous Chef

2 weeks ago

Kuala Lumpur, Malaysia BTS HOTEL SDN BHD Full time

Manage, organize and ensure the smooth running of your particular section.
- Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the Resort.
- Interacts and communicates professionally with all F&B outlets as well as with stewarding.
- Maintains excellent teamwork and team spirit among staff.
- Together with the Chef de Cuisine, assists in preparing duty rosters, taking expected volumes of business into consideration.
- Be required to replace other Sous Chef’s if required, and fill in for the Chef de Cuisine under direction.
- Authorized to call in additional personnel in emergencies if warranted, with approval of Chef de Cuisine.
- Makes every attempt that staffs clear their days off when business is quiet.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Professionally active, self-motivated and involved in every aspect of the kitchen operation. Supervises, directs, guides and corrects kitchen staff when necessary.
- Takes a professional interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures the prescribed food preparation and service procedures are carried out in detail according to the Resort’s policies and procedures, and corrects any deviation through constant on-the-job training.
- Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.
- Makes suggestions to the Executive Chef and Chef de Cuisine concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
- Assists in implementing policies and procedures under guidance of the Executive Chef and Chef de Cuisine.
- Checks the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas. Makes every attempt to prevent any damage, breakage, theft or loss of Resort property by enforcing policies and procedures.
- Ensures the staff report punctually in correct uniform and standard of grooming for work.
- Reports to the Chef de Cuisine for correct disciplinary action to be taken against his staff, fair and professionally, to maintain a high level of staff moral and discipline in the kitchen team.
- Informs and consults the Chef de Cuisine of any problems, discrepancies and happenings with the F&B Staff.
- Assists the Chef de Cuisine in conducting training classes as required.
- Aware of the resort regulations, policies and procedures to do with hygiene, discipline, fire & safety.
- Responsible that wastage and spoilage is kept to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.
- Ensures food spoilage reports are filled out at all times, within the outlet.
- Works the hours to guarantee the running of a professional operation; at a sound level of guest. satisfaction at all times, which may be allocated to him by the Executive Chef or Chef de Cuisine.
- Checks all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.
- Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.
- Informs and consults the Chef de Cuisine of any problems, discrepancies and happenings of kitchen staff at any time.
- Contributes to the moral and team spirit of the Resort.
- Performs other duties that may be assigned by the management.
- Stay’s updated with the developments of food trends worldwide and make’s appropriate suggestions to the Executive Chef.
- Be fully conversant with all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the Resort is represented.
- Attend meetings as required by the Executive Chef or Chef de Cuisine.
Berjaya Times Square Hotel, Kuala Lumpur is ideally situated right in the heart of the city’s liveliest entertainment hub and most happening shopping districts. The hotel is located adjacent to Berjaya Times Square Shopping Mall with direct connectivity to the KL Monorail system via the Imbi Station and is merely 15-minute walk away from the world renowned Petronas Twin Towers. Indulge in all the perks of a lavish and carefree lifestyle in addition to let us pamper you. Not forgetting, stunning views of the city’s skylines at our luxury hotel in Bukit Bintang will make an impressive stay to remember.
Diploma / Advanced Diploma / Higher Graduate D