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The Four Seasons Hotel Kuala Lumpur is seeking a Sous Chef (Malay Chef) to join our dynamic Culinary Management team in the All Day Dining Restaurant, taking charge of the Malay cuisine section.
The ideal candidate brings forward creative and innovative ideas, is a natural leader, and an inspiring mentor to the team.
This position reports to the Chef De Cuisine.
Responsibilities
Manage and supervise the kitchen brigade in accordance with FS core and culture standards and local operating criteria at all times.Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter-departmental cooperation.Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary.Take a lead in all facets of Training activities in the Food Preparation Department.Drive quality standards for all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size.Ensures standard recipes are followed strictly.Comply with HACCP procedures and ensures highest level of hygiene and sanitation in all food preparation.Examine food suppliers and received goods for quality and quantity.Assist the Executive Chef and Executive Sous Chef in the development of creative menus and implementation of food promotions in keeping with seasonality and restaurant concepts.Must be "hands on" and able to practice and demonstrate excellent technical kitchen skills.Lead in the execution of special culinary events.Requisition all food items needed daily from the food storeroom in concert with all cooks.Supervise all employees during the set-up, service and breakdown for each meal period.Verify the taste and presentation of food produced prior to meal periods.Follow all control and key procedures.Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.Expedite orders on the line.
Inspect and supervise the sanitation and maintenance of equipment.Ensure that proper work orders are made to repair kitchen equipment.Control labor and food costs.Ensure training is occurring on an ongoing basis with all employees.Maintain discipline and motivation for employees.Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.Review the quality of goods received.Review the refrigeration areas of the kitchen and storerooms to ensure the proper usage of merchandise.Inform and keep the F&B Manager up to date on problems and irregularities and recommends courses of action.Ensure kitchen employees are storing foods properly.Monitor and control the labor utilized to produce a quality product while adhering to labor standards.Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low par.Assist in the development of a safe and clean working environment.Participate in the scheduling and performance evaluation of kitchen employees.Candidates must have a firm knowledge of Kitchen management and local food and hygiene legislations and speak Bahasa Malaysia as well as English.
Must have the right to work in Malaysia.
Join Our Team
Join a team that is built on mutual respect, collaboration, creativity and a commitment to the highest quality of service.
Four Seasons Hotel Kuala Lumpur provides guests with a haven of serenity and luxury in a bustling city.
Four Seasons provides employees with the same level of care that we expect to be shared with our guests.
We have been ranked in FORTUNE Magazine's 100 Best Companies to work for since 1998.
What to expect: You will……
Be a champion of the Golden Rule: Do unto others as you would have them do unto you
Be part of a cohesive team with opportunities to learn, grow and develop
Have the opportunity to engage in diverse and challenging work
Derive a sense of pride in work well done
Be recognized for excellence#J-18808-Ljbffr