Sous Chef
3 days ago
1.1 Specifies standards of food production and presentation throughout the hotel. 1.2 Develop standards recipes and method of preparation for the Western / Cold / Malay / Chinese kitchen. 1.3 Keep contact watch on food prepared in the kitchen and banqueting, checks receiving of goods. 1.4 Ensure that all kitchen crew follow the standard recipes and methods of preparation throughout the hotel. 1.5 Informs the Executive Chef immediately on spoiled products. 1.6 Assist the Executive Chef with the planning and design of new kitchens and kitchen improvement schemes. 1.7 Discuss with the Executive Chef on choice of kitchen equipment. 1.8 Work closely with the Executive Chef on the development of food control procedures. 1.9 Bring to the attention of the Executive Chef any situation where hygiene is considered to be below standard. 1.10 Schedules together with the Executive Chef working hours of all kitchen staff, taking into consideration volume of expected business, but being careful at all times to conserve labour cost. Authorizes overtime if warranted by unexpected business. 1.11 Assign in details specific duties to all employees under his supervision and instructs them in their work. 1.12 Work very closely with Floor Stewards, whose duty is to keep kitchen areas clean and orderly. Insist upon meticulous cleanliness and orderliness. 1.13 Insist on personal cleanliness and proper discipline of all employees under his supervision. 1.14 Work closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with a view of eliminating waste and spoilage. 1.15 Constantly check the food for taste, temperatures and presentation. Make sure that all dishes are uniform and that established portion sizes are adhere to. 1.16 Assure that soiled or damaged serving utensils are not put into use, watch out for cracked and chipped chinaware and trains the staff to follow the rules. 1.17 Prevent the use of spoiled or contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation of handling of food. 1.18 Check maintenance of all equipment located in his area. Make every attempt to prevent damages or losses. 1.19 Constantly alert of new products which may improve quality of food or lower food cost. Make suggestion to the Executive Chef concerning improvement which would increase customers satisfaction and/or increase volume of business or profit to the hotel.
Seri Pacific Hotel Kuala Lumpur, an Exclusive Business Hotel comprises 561 rooms consists of Superior, Deluxe, Club, Suites and elegantly decorated presidential suites of impeccable standards. Also synonymous with the brand, the extensive range of comprehensive business facilities available targeting corporate guests from various business sectors. Renowned for the convenient and strategic locations within prominent business district and connected to Kuala Lumpur iconic landmark, the World Trade Centre Kuala Lumpur and Sunway Putra Shopping Mall. The hotel is easily accessible via the LRT (Light Rail Transit) station and the Putra Commuter Station. It is 15 minutes away from KL Sentral, the transit hub for major public transport in the city. It is 60 minutes to Kuala Lumpur International Airport and 45 minutes to Sultan Abdul Aziz Shah Airport, Subang.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5
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