This job is overseeing hot food preparation and managing hotside stations for efficient service. You might like this job because it involves collaborating on menu development, mentoring chefs, and ensuring food safety standards.
RM 3000 - RM 3200
Full-Time
few days ago
Job DescriptionSous Chef (Hotside Management)
Overseeing the team responsible for hot food preparation to maintain quality and consistency.
Managing hotside stations to ensure efficient service during peak hours.
Ensuring adherence to food safety and hygiene standards, including temperature control and ingredient preparation.
Collaborating with Head Chef on menu development and recipe adjustments for innovative dishes.
Training and mentoring junior chefs and kitchen staff on hotside techniques.
Managing inventory for hotside operations to maintain adequate stock levels and timely ordering.
Job RequirementsCulinary Experience:Proven experience as a Sous Chef or in a similar role, ideally in managing the hotside in a high-volume kitchen environment.
Education/Certification:A diploma or degree in Culinary Arts or a related field is preferred. Food safety certification (e.g., ServSafe or HACCP) is often required.
Hot Kitchen Expertise:Strong knowledge of cooking methods, techniques, and kitchen equipment used on the hotside (e.g., grilling, sautéing, roasting, frying).
Leadership Skills:Demonstrated ability to lead, supervise, and train a kitchen team, fostering a positive and efficient working environment.
Menu Development:Experience in contributing to menu design, including the creation and refinement of hot dishes.
Time Management:Ability to manage time efficiently, especially during peak service times, ensuring smooth kitchen operations.
Attention to Detail:Strong eye for detail, ensuring food presentation, portion control, and taste meet the establishment's high standards.#J-18808-Ljbffr