Kerja Sepenuh Masa Sous Chef, Gaji tinggi MYR 4,500 di Pullman Kuching Sarawak - Maukerja

Main Responsibilities

The Sous Chef works with the Executive Chef to set service standards of the various food outlets. His/her input is highly regarded by Food & Beverage Section Heads.

The Sous Chef is professional in his management style, a trainer and has good administrative capabilities. He is open minded and strives constantly to improve himself and his operations.

1. Directs, controls and co-ordinates the activities of all chefs de partie, commis and kitchen helpers engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.

2. Develops attractive menus and creates standard recipe cards with pictures according to the hotel’s policy.

3. Inspect and monitor storerooms, refrigerators and freezers daily to ensure no wastage.

4. Control costs by minimizing spoilage, utilizing food surpluses and portion controls.

Ensures that only the freshest and highest quality products in the market are purchased for all Culinary outlets.

6. Operates all culinary outlets at an acceptable food and staff cost.

7. Monitors all culinary operating costs and takes corrective action, when necessary, to reduce expenses.

Operational

1. Ensures that all food is prepared and served according to the standards set by the hotel.

2. Does and checks cooking and presentation of food including personally tasting the food.

3. Ensures standard recipes are utilized, and food is presented according to pictures.

4. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times. Checks all areas assigned to him in regards to sanitation and hygiene, to prevent contamination of any kind.

5. Ensure the safety of the kitchen area.

6. Attend daily sous chefs’ and section chef’ briefings and attends all necessary meetings.

7. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures.

8. Ensures that employee’s food is of equal quality to that of the outlet restaurants.

Policies & Procedures

• Provides input on the guidelines for the formulation of F & B policies to the Executive Chef.
• Designs and formulates kitchen procedures after due discussion with the Executive Chef.
• Enforces the compliance of kitchen procedures in the culinary.

Budgets – Cost & Revenue

• Prepares the supplementary budget for the individual kitchen in relation to estimated food cost for incorporation into the F & B Budget prepare by the Executive Chef before submitting to the F & B Office for compilation.
• Monitor the food cost of the kitchens and ensures that the established food cost is not exceeded.

Pay: RM4,000.00 - RM4,500.00 per month

Benefits:

• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person