**Key Responsibilities: -****1. Assisting Executive Chef on the execution and functions of kitchen operation.**- Responsible to assist the Executive Chef in supervising his assigned outlet or kitchen department within the culinary operation and on demand in any other area of the culinary operation- The Sous Chef mission and intent is to take full responsibility for the food quality & presentation of his assigned outlet or kitchen department within the entire hotel culinary operation of the hotel in the absence of the Executive Chef- To ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen and related kitchen staff within his assigned outlet or kitchen department.- To ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.- The Sous Chef needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.- The Sous Chef will be overseen his outlet or kitchen department operation logístical, organisational and coordinate accordingly with any supporting/ enhanced kitchen department- The Sous Chef is responsible to communicate reservation or any other booking/ request with enhanced/ supporting kitchen departments and keep frequent feedback rapports to higher kitchen and F&B management daily- The Sous Chef in conjunction with the outlet manager and/ or F&B management will maintain and improve guest satisfaction and quality at all times**2. Other Financial Parameters for the Position**:- Managing and controlling of both food and labor/ casual costs**3. Positions reporting directly to the incumbent**:- Jr. Sous Chef, Chef de Partie and assigned kitchen Rank & File, assigned outlet stewards**Qualifications & Requirements: -**1. Possess at least a Diploma/Bachelor in Culinary Management/Professional Chef Training or in any related professional field.2. Minimum 4 years' experience in culinary field3. Understanding of various cooking methods, ingredients, equipment and procedures4. Excellent record of kitchen and staff management5. Accuracy and speed in handling emergency situations and providing solutions6. Familiar with industry's best practices7. Working knowledge of various computer software programs (MS Office)**Job Types**: Full-time, Permanent**Salary**: RM3,500.00 - RM5,000.00 per month**Benefits**:- Health insurance- Maternity leave- Meal provided- Opportunities for promotionSchedule:- Early shift- Rotational shift**Experience**:- Culinary: 4 years (required)Ability to Commute:- Melaka (required)Ability to Relocate:- Melaka: Relocate before starting work (required)
