Sous Chef

Responsibility, loyalty, conscientiousness and carefulness are required
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Trains new kitchen employees to restaurant about the industry best practice
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well managed
- Menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

**Job Requirements**
- At least 5 years of working experience in the related field is required for this position
- Required Skill - Cook, Food Preparation and Food Touch Up
- Western or Italian cuisine background is required for this position
- Accuracy and speed in handling emergency situations and providing solutions
- Manages food and product ordering by keeping detailed record and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concern.
- Working knowledge of various computer software programs.
- Accuracy and speed in handling emergency situations and providing solutions
- **Work Location: Japamala Resorts, Pulau Tioman (Accommodation & Meals provided)**

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

Pay: RM3,500.00 - RM4,000.00 per month

**Benefits**:

- Health insurance
- Meal provided
- Professional development

Application Question(s):

- How much is your expected salary?

Work Location: In person