Sous Chef

_**Part 1 -Primary roles of the job which are measurable and may be used as part of KPIs**_

**1.** **Responsible in preparation of food from raw materials, to pre-cooked items, and final products.**

**2.** **Responsible in inventory counting and to supervise the entire kitchen operation.**

**3.** **Planning and ordering on stock for mínimal wastage.**

**4.** **Planning and schedule for maximum labor cost efficiency.**

**5.** **Able to lead and guide the team on the operations and paperwork.**

**6.** **Responsible in maintaining the cleanliness of the kitchen environment, cookware, and utensils.**

**7.** **Ensure all SOP is executed.**

**8.** **Enforce and uphold Service and Product Quality.**

**9.** **Reporting of maintenance issue to related personnel.**

**10.** **Work closely with the team to ensure positive mindset and teamwork to achieve outlet goals.**

**11.** **Handle and maintain high standards of quality product and customer service experience.**

**12.** **Ensure self-competency, and enough training to meet customer expectation and quality products.**

**13.** **Perform audits and checks on to ensure company and outlet standards are met.**
- **Part 2 - Secondary roles which supports the primary roles above**_
- 1._ _Creativity and Cost Efficiency of Menu development._
- 2._ _Punctuality._
- 3._ _Honest and responsible in every job position you were assigned to._
- 4._ _Ensure service to customers are made with passion and have the highest quality standards._
- 5._ _Comply with food grade and food safety standards._
- 6._ _Flexibility to work in any position on the front of house._
- 7._ _Supervise the entire operations at all time._
- 8._ _Able to lead and teach new staffs with the correct SOPs, information, company policies or sharing best practices._
- 9._ _Participate in staff meetings or trainings where applicable._
- 10._ _Always maintain a positive mindset and teamwork spirit._
- 11. Take the extra mile to engage customers._

**JOB COMPETENCIES / REQUIREMENTS**:

- **On The Job Requirements**:_
- _Taken typhoid injection_
- _Taken health and food safety certification provided by the government_
- **Experiences & Qualification**:_
- Possess Diploma or equivalent F&B Certification
- At least 4 years of working experience as Sous chef and above in F&B industry.
- Able to have creativity and passionate on food development (Especially in Fine Dining).
- Excel in food cost controlling.
- Internal promotion is applicable.
- Experience in teaching and guiding new staff.
- **Skills & Knowledge**_
- _Ability to provide accurate information and knowledge, using the correct methods/tools to teach._
- _Ability to spot and resolve problems proactively and efficiently._
- _Strong communicator with excellent verbal and written skills_
- _Strong influencing skills_
- _Passionate on F&B retail_
- _Passionate about customer service_
- _Adaptable to change_
- _High standards of personal presentation_
- _Friendly and outgoing_
- _Team player_

Pay: RM3,200.00 - RM3,800.00 per month

**Benefits**:

- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Evening shift
- Night shift

Supplemental Pay:

- Tips

Ability to commute/relocate:

- Petaling Jaya: Reliably commute or planning to relocate before starting work (required)

Application Question(s):

- What is your current salary and expected salary?

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Sous Chef: 4 years (preferred)

Work Location: In person