Sous Chef

**DUTIES & RESPONSIBILITIES**
- Operate and manage the pastry section of the kitchen
- Work closely with the culinary leadership team in daily production of pastries, assisting in finishing touches, plating, and working service
- Involve in implementation of new menu and promotions, food R&D, food costing in CK
- Ensure that the quality and presentation of the dishes meet company standards
- Keep up-to-date knowledge on all menu items including preparation, allergens, and alternative preparations
- Maintain an orderly cooking station and adhere to health and safety standards
- Maintain inventory levels and order supplies as needed
- Perform any other related as management may require from time to time

**REQUIREMENTS**
- Minimum 5 years’ experience in F&B industry & related working experience in pastries
- Possess at least Diploma in Hospitality Management or Culinary Arts.
- Positive work attitude, resourceful, dedicated and ability to forge good team spirit and able to work independently
- Passion for food with a creative flair and is result orientated.
- Good organizational and planning abilities
- Able to perform shifts including weekends and public holidays
- Able to read and write English

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

Pay: RM4,500.00 - RM6,000.00 per month

**Benefits**:

- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave

Schedule:

- Day shift

Supplemental Pay:

- Attendance bonus

Work Location: In person