SOUS CHEF

Kitchen Section Leadership & Operations

• Oversee daily designated kitchen operations of breakfast, lunch, dinner, ala carte and in-room dining service
• Make sure manning are in place and enough coverage for the daily operation
• Check daily market list and make sure items received according to standard specifications
• Liaise with Senior Sous Chef with bookings on every meals period and cascade to the team member to avoid shortage of supplies or to prevent from over produced
• Efficiently segregate task team members to ensure daily operations run smoothly
• Assist Executive Sous Chef on developing new SOPs or updating recipes if necessary according to operation needs

Menu Development & Food Quality

• Oversee all aspects of designated kitchen productions are according to standards and sufficient amount of supplies
• Ensure dishes meet presentation and taste standards, conducting taste test and quality checks
• Creative and innovative while developing menu and always up-to-date with current and local market trend
• Manage special dietary request and innovate dishes to enhance guest experience

Inventory & Cost Control

• Monitor stock levels, order supplies, and minimise waste to optimise kitchen profitability

Food Safety & Halal Compliance

• Person-in-Charge for all FSMS exercise and practice within the designated kitchen section that need to comply within the guidelines
• Person-in-Charge for all Halal exercise and practice within the designated kitchen section that need to comply within the guidelines
• Make sure every chillers and freezers are in acceptable conditions of storage complying FSMS guidelines

Training & Staff Development

• Conduct training session and demonstrating correct cooking techniques
• Ensure staff grooming standards are followed

Requirements

Qualifications

• SPM
• Diploma/degree in Culinary Arts or any related courses

Experience

• Minimum 2-4 years of kitchen experience at managerial level
• Possess at least 2 years as Sous Chef in the same related field

Skills

• Computer literate (MS Words, MS Excel, MS PowerPoint)
• Menu costing
• Inventory software
• Food safety knowledge, HACCP, sanitation, and personal hygiene
• Understand Sustainable Development Goals (SDG) and ready to reinforce together with the company