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Sous Chef
3 weeks ago
Manage, organize and ensure the smooth running of your particular 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 resort.
- Interacts and communicates professionally with F&B outlet as well as with Stewarding.
- Maintains excellent teamwork and team spirit among staff.
- Together with the Head Chef, assists in preparing duty rosters, taking expected volumes of business into consideration.
- Authorized to call in additional personnel in emergencies if warranted, with approval of Head Chef.
- 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.
- Ensures the prescribed food preparation and service procedures are carried out in detail according to the resort’s policies and procedures, and corrects any deviation through constant on-the-job training.
- Responsible that 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 Head Chef.
**Skill Required**:
- Fair and firm management abilities with high influencing skills
- Strong administration skills
- Creative and innovative
- Strong knowledge of food and beverage
- Hands-on approach to all operational aspects
- Excellent communication skills and computer skills
- Initiative and self-motivated
- Ideal training and coaching skills
**Experience**:
- At least 10 years’ experience with 2 years in a senior management position
**Benefits**:
- Hostel provided
- Meal provided per day (breakfast, lunch & dinner)
- Laundry for staff
- Medical Insurance
Pay: RM4,500.00 - RM6,000.00 per month
**Benefits**:
- Health insurance
- Maternity leave
- Meal provided
Schedule:
- Rotational shift
Ability to commute/relocate:
- Kuala Rompin: Reliably commute or willing to relocate with an employer-provided relocation package (required)
Application Question(s):
- Do you have typhoid injection and Food Handling Certificate?
**Experience**:
- Sous Chef: 4 years (required)
**Language**:
- English (required)
