Executive Sous Chef

To schedule working hours of all kitchen staff, taking into consideration the volume of expected business while conserving labor costs.
Caring out instructions from immediate superior.
To ensure that any shift changes, overtime requests, or leave applications by subordinates are recorded accordingly, and communication between subordinates is established and well maintained.
To coordinate and provide full support to the Stewarding department in terms of preparations and setting up.
Planning and ordering daily market lists and dry goods items by following FIFO & LIFO systems, and checking the par stock levels of the items in stock.
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Your application will include the following questions:
Which of the following statements best describes your right to work in Malaysia?
What's your expected monthly basic salary?
Which of the following types of qualifications do you have?
How many years' experience do you have as an Executive Sous Chef?#J-18808-Ljbffr