Sous Chef

Duties and Responsibility

• Assist to create and update new menus that incorporate culinary trends and the respective outlet’s type of cuisine.
• Manage daily kitchen activities that includes food preparation, cooking and plating, ensuring all food items meet our high-quality standards.
• Ensure consistency in food preparation and presentation, adhering to the outlet’s standards and recipes.
• Ensure the kitchen team understands and implements correct portion sizes, accurate presentation and content of dishes according to recipes.
• Monitor inventory levels, order supplies, manage kitchen costs and control food costs to minimize food wastage and stay within budget.
• Ensure all kitchen equipment is well-maintained and functioning properly.
• Maintain a clean, sanitized and organized kitchen, cooking areas and food storage areas that are in compliance with health and safety regulations.
• Train, mentor, and supervise kitchen staff by promoting a positive and productive work environment.
• Conduct regular training sessions to the kitchen staff to enhance skills and knowledge.
• Work closely with the Operations Manager to review, streamline and improve operational processes or workflow to optimize productivity levels.
• Handle daily paperwork related to ingredient ordering, duty rosters, petty cash and other relevant tasks.
• Perform additional duties as assigned by the immediate superior.

Position Requirements

1. Qualifications: Diploma in Culinary Art or equivalent is required.
2. Experience: At least 6 - 8 years of working experience in culinary background.
3. Skills / Competencies:
4. Have a passion of cooking.
5. Pleasant personality with good working attitude.
6. Strong culinary skills.
7. Strong leadership skills.
8. Good time-management skills
9. Effective problem-solving skills
10. Strong adaptability.
11. Willing to work on shift, weekend and public holidays.
12. Good command language in English & Malay.