Junior Sous Chef

**Job Purpose**
This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

**Reporting Lines**Key Interactions**
**Internally**
- Catering Sales
- Engineering
- Finance
- Food & Beverage
- Housekeeping
- Purchasing
- Sales & Marketing
- Talent & Culture

**Externally**
- Guests
- Suppliers
- Vendors

**Primary Responsibilities**
**Operation**
- Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
- Ensure personal cleanliness and proper deportment of all team members
- Work closely with the Chinese Banquet Chef in determining quality and quantity of food materials used with a view of eliminating wastage
- Discuss with the Chinese Banquet Chef and recommends menu price adjustments
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
- Suggest new recipe/products which may improve quality of food or lower food cost
- Check the maintenance of all kitchen equipment
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

**Team Management**
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
- Interview, select and recruit team members
- Identify and develop team members with potential
- Conduct performance review with the team
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

**Other Responsibilities**
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management

him/
**Main Complexity/Critical issues in the Job**
- Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

**Span of Control**
**Nature**

**Amount**

Budget responsibilities

Not applicable

Revenue responsibilities

Not applicable

Headcount

Not applicable
**Profile**
**Knowledge and Experience**
- Minimum Primary school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 3 years of relevant experience in a similar capacity
- Good reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage

**Competencies**
- Strong leadership, interpersonal and training skills
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times

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

**Salary**: RM3,400.00 - RM4,100.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave

Schedule:

- Rotational shift

Supplemental pay types:

- Yearly bonus

Ability to commute/relocate:

- Kuala Lumpur: Reliably commute or planning to relocate before starting work (required)