QUALIFICATION REQUIREMENTS:

Reading, writing and oral proficiency in the English language.
Minimum SPM or Diploma in Culinary required or equivalent experience in the form of 5 to 8 years in kitchen operation.

PURPOSE:

The Sous Chef, relieves the Chef; or any Chef De Partie on roster day off, annual leave, illness or manages any other duties or projects as directed by the Head Chef as and when required. Smooth, effective and first class food preparation must be ensured.

JOB FUNCTIONS:

Establishes and check roaster to daily ensure adequate staff in all areas of Kitchen.
Responsible for cleanliness in his/ her Outlet Kitchen areas, fridges, freezers, storage, cabinets, kitchen hygiene. Floors, walls, ceilings, light fittings, sinks and wash areas must be kept clean.
Responsible for all Food Preparation with regard to quality, standard, production methods and presentations.
Investigates nature of complaints and corrects according to Standard and Procedures and reports results directly to Head Chef.
Examines Food Requisitioned from Store to Kitchen, and kitchen to Outlets; to ensure quality standard is met.
Responsible for all staff roster on duty.
Responsible for reduction of waste and over production.

JOB DESCRIPTION - SOUS CHEF:

Responsible for placing Food Requisitions for his Outlet Kitchen.
Conducts all relevant training in his Outlet Kitchen.
Must know the forecasts and Daily Function Sheets.
Responsible for mis-en-place of his Outlet Kitchen.
Responsible for preparation of breakfast, lunch and dinner food in his or her Outlet.
Communicates with Outlet Manager regarding any special requests or heavy bookings.
Informs the Restaurant Staff of “Specialty of the Day";etc.
Instructs and assists Steward Coordinator. Check with Stewards replacement of garbage bins.
Make a list of DO’s and DONT's in the Outlet Kitchen and discuss any problems with the Head Chef.
Attends all relevant training at his/her level.

BE CONSCIOUS OF :

Quality of food being served to guests.
Quality of food items, especially perishable goods which are the main cause of food poisoning.
Working of mechanical equipment, ie. Refrigerators, ovens, etc., should be in top condition.
Cleanliness of all Food Preparation areas.
Personal hygiene of all Kitchen Staff.

Job Types: Full-time, Permanent

Pay: RM3,500.00 - RM5,000.00 per month

Benefits:

Additional leave
Flexible schedule
Health insurance
Meal provided
Opportunities for promotion

Schedule:

Day shift

Supplemental pay types:

Yearly bonus

Empire Hotel Subang

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