junior sous chef

2 days ago

Kuala Terengganu, Terengganu, Malaysia Hotel Grand Continental Kuala Terengganu Full time 1,027,000 - 1,250,000 per year

  1. Supporting the head chef or executive chef in the general running of the kitchen.

  2. Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.

  3. Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

  4. Taking responsibility for more technical elements of cuisine.

  5. Training junior chefs.

  6. Onboarding new employees.

  7. Designing / helping the head chef to create food and drink menus.

  8. Working within specified budgets.

  9. Ensuring the kitchen meets high standards of quality.

  10. Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

  11. Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

  12. Deputising for the head chef in their absence.

  13. Being the voice of the kitchen when communicating with waiters and bar staff.

  14. Ordering supplies and negotiating with suppliers.

  15. Managing inventory and keeping control of stock.

  16. Organising produce and ensuring strict adherence to food hygiene regulations.

  17. Supervising all food preparation.

  18. Required to perform any other duties assigned from time to time

Job Types: Full-time, Contract

Contract length: 3 months

Benefits:

  • Free parking
  • Maternity leave
  • Meal provided
  • Parental leave

Work Location: In person

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