Junior Sous Chef

Job description

1. Checks mise-en-place, preparation, cooking and presentation of all food.

2. Plans, directs, control and co-ordinate the activities of all Cooks, pantry and other Kitchen helpers in preparing food, cooking food and cleaning to ensure an efficient and smooth operation.

3. Assists the Executive Sous Chef in planning menus, daily specials new ideas for menus, daily specials and food promotions.

4. Estimates food consumption and prepares requisitions indicating type and quantity of food items for approval by the Executive Sous Chef.

5. Responsible to examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.

6. Assists on food waster control - minimizing spoilage, Maintaining adequate inventory of food, utilizing food surpluses and portion control.

7. Assist the Executive Sous Chef in departmental operations planning and conducting training classes.

8. Discusses daily activities, functions and special orders with the Executive Chef, Restaurant Manager and related parties/department.

Job Requirements:

- 1.At least 2 year(s) of working experience in the related field is required.

2.Positive attitude, willing to learn and good teamwork.

3. Must be willing to work overtime, weekends, and Public Holidays, whenever required.

Pay: RM3,800.00 - RM4,500.00 per month

**Benefits**:

- Dental insurance
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay
- Performance bonus

Ability to commute/relocate:

- Sri Hartamas: Reliably commute or planning to relocate before starting work (required)