Sous Chef (Main Kitchen)

Preparing meals and food to meet the specifications of guests in a timely manner
Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized and sanitized
Taking charge of kitchen opening, closing and other side duties as directed by the Operation Manager
Requirements
Minimum 3-5 years of Main Kitchen experience in Restaurant / Hotel
Minimum of Diploma or Bachelor's Degree qualifications.
Able to work under minimum supervision.
What We Offer
Great remuneration package
Employee Referral Scheme
Staff Purchase Discounts
Hostel & Uniforms are provided
Your application will include the following questions:
Which of the following statements best describes your right to work in Malaysia?
How many years' experience do you have as a sous chef?
Which of the following cuisine types do you have experience with?
Are you willing to undergo a pre-employment background check?
Are you available to work public holidays?
How much notice are you required to give your current employer?#J-18808-Ljbffr