Sous Chef

**Job Requirements**
- Minimum of eight years experience in a similar position and operation, with a thorough knowledge of restaurant operations.
- Solid knowledge of culinary skills (All Day Dining).
- Proficient in spoken and written English.
- Flexibility, willingness and motivation for further career development.
- Knowledge of all standard kitchen equipment and appliances.
- Must possess the leadership skills necessary to organise, delegate and motivate a large team.
- Must possess the ability to train subordinates and colleagues.
- Must possess a good understanding of correct health and hygiene practices.
- Must show the positive characteristics and attributes necessary for guest interaction.
- Must to able to demonstrate flair and creativity in cooking.
- Must have the ability to take charge of inventory in the kitchen stores.
- Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.

**Responsibilities**:

- Manage, organize and ensure the smooth running of the assigned kitchen section.
- Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the Hotel.
- Interacts and communicates professionally with all F&B outlets as well as with stewarding.
- Maintains excellent teamwork and team spirit among staff.
- Assists in preparing duty rosters, taking expected volumes of business into consideration.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Professionally active, self-motivated and involved in every aspect of the kitchen operation.
- Supervises, directs, guides and corrects kitchen staff when necessary.
- Takes a professional interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures the prescribed food preparation and service procedures are carried out in detail according to the Hotel’s policies and procedures, and corrects any deviation through constant on-the-job training.
- Ensure requested reports are submitted within the deadlines given, including work schedules, implementations, training plans as well as any other form of document required by management.
- Makes suggestions to the Executive Chef concerning improvements, which lead to a higher guest satisfaction and overall departmental profit.
- Assists in implementing policies and procedures under guidance of the Executive Chef.
- Checks the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas.
- Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property by enforcing policies and procedures.
- Ensures the staff report punctually in correct uniform and standard of grooming for work.
- Reports to the Executive Chef for correct disciplinary action to be taken against his staff, fair and professionally, to maintain a high level of staff moral and discipline in the kitchen team.
- Informs and consults the Executive Chef of any problems, discrepancies and happenings with the F&B Staff.
- Assists the Executive Chef in conducting training classes as required.
- Aware of the Hotel regulations, policies and procedures to do with hygiene, discipline, fire & safety.
- Ensures wastage and spoilage is kept to a minimum by constantly checking all food storage and production, ensuring that daily stocks are kept at a minimum level.
- Ensures food spoilage reports are filled out at all times, within the outlet.
- Works the hours to guarantee the running of a professional operation; at a sound level of guest. satisfaction at all times, which may be allocated to him by the Executive Chef.
- Checks all refrigerators and freezers in the kitchen outlet, for cleanliness, tidiness, proper storage and freshness of the food products to prevent spoilage and contamination of food.
- Build an efficient team of employees by taking an active interest in their welfare, safety, security, training and development.
- Informs and consults the Executive Chef of any problems, discrepancies and happenings of kitchen staff at any time.
- Stay’s updated with the developments of food trends worldwide and make’s appropriate suggestions to the Executive Chef.
- Be fully conversant with all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the Hotel is represented.
- Attend meetings as required by the Executive Chef or the Management.
- Performs other duties that may be assigned by the Management.

Pay: From RM3,500.00 per month

**Benefits**:

- Maternity leave
- Opportunities for promotion
- Parental leave
- Professional developme