Job Description

• Ensure the highest food quality and appropriate to the market by assisting the Executive Head Chef in all areas of kitchen operations.
• Supervises the proper set–up of each item on menus (seasonings, portions and platings) and ensures their readiness.
• Adheres to all health sanitation and food safety rules and regulation and make sure all staff adheres to these.
• Assists Executive Chef in checking and ordering fresh products and dry storage items required by the kitchen.
• Ensure readiness and makes priorities in case of last minute changes to reservation.
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guest and employees.
• Ensures that employees work in a safe manner that does harm or injure self or others and knows how to protect self against chemical, and is aware of harmful chemicals used.
• Checks that all highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct is maintained by all employees in the department.
• To carry out any reasonable duty to assist in the smooth running of the company.

Job Requirements

• Received formal culinary education or training with certificate.
• Must have 3-5 years work experience as Jr Sous Chef or any related roles.
• Experienced or knowledgeable in Malay, Western and Asian cuisines (preferable).
• Must be able to communicate in Bahasa Malaysia and English.
• Have excellent grasp on food cost.
• Must be fit to long work hours (when necessary).
• Have good leadership and communication skills.
• Able to work on Saturday (Half day)

Skills