Sous Chef

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

THE JOBSCOPE
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.

REQUIREMENTS**:

- A minimum of 2 years’ experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.

QUALIFICATIONS
- Diploma or Degree in Culinary Science or relevant field.

*Only for Malaysian Citizen

**Benefits**:

- Health insurance