Indian Cuisine Banquet Sous Chef

Job Description Directly responsible for Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
Develop and maintain the cuisine concepts and standards for food preparation and presentation. Be familiar with local market. Able to make menu change according to the seasonal products.
Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in placing in all food operations areas.
Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to the guests.
Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
Enforce FSMS self-audit Sanitation Checklist by having all kitchens inspected on a monthly basis.
Achieve departmental Budget goals by maintaining efficient cost expenditure.
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

Qualifications Experience in INDIAN CUISINE
Background in Hotel Line 

Additional Information Accommodation Allowance provided
Health and medical benefits provided
applicable for Malaysian Citizen