Sous Chef

**Specific of the Job**

1. Assisting Executive Chef for initiating improvements in the Quality System making proper recommendation, follow-up and taking the necessary action.

2. Assisting Executive Chef on the execution and functions of kitchen operation.

3. Schedule the production of the kitchen in relation to the occupancy of the resort and daily covers forecast.

4. Supervise and coordinate all food productions in the entire kitchen.

5. Assisting Executive Chef establish standard recipes for all the dishes prepared for the kitchen staff to follow, as to maintain a quality standard.

6. Coordinate with the Executive Chef in the proposal and establishment of new menu by taking into consideration of local requirements, market needs, competition, trends, recipes, potential costs, and availability of food and beverage products, merchandising and promotion.

7. Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

8. Propose to Executive Chef new equipment required for the improvement of kitchen production to increase productivity.

9. Attend the daily briefing of the Food & Beverage Department and all promotional meeting.

10. Participate in the surveys of food items monthly together with the Cost Controller and the Purchasing Manager.

11. Check daily market purchases that are delivered to the resort daily to ensure that the suppliers comply with the standard purchase specifications. Any discrepancies or deterioration to highlight to the Purchasing Manager to action on immediately.

12. Assisting Executive Chef prepare for daily market list.

13. Assisting Executive Chef to ensure that all butchery items are tagged with the purchase date and practice FIFO method.

14. Ensure that all perishables goods such as seafood, meat, vegetables and fruits are suitable and properly packed and stored in the proper compartments of freezer / chiller.

15. Ensure daily inspection is carried out, ie refrigerators, stores, outlets and kitchen areas, and ensure proper hygiene standards are adhered.

16. Control and analyses on an on-going basis on quality levels of production and presentation including staff cafeteria, merchandising and marketing.

17. Control costs by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control.

18. Attend to guests complains and queries when necessary.

19. Establish specific training programmes to improve the efficiency of the staff assigned to him/her in order to achieve the highest level of motivation and standard of service expected.

20. Establish and maintain effective employee relations and inter-departmental working relationships.

21. Conduct regular performance appraisals and goal setting to his/her staff.

22. Set an example of honesty and professionalism inside and outside of the Resort.

23. Attend training as and when required by the Management.

24. Performs all other duties other than the above as requested by the Management.

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

**Salary**: RM4,000.00 - RM4,500.00 per month

**Benefits**:

- Free parking
- Maternity leave
- Meal provided
- Parental leave

Schedule:

- Day shift
- Early shift

Application Question(s):

- Please stated your current age.