Kerja Sepenuh Masa Junior Sous Chef, Gaji tinggi MYR 3,200 di Mayfair Hotel Kuching Sarawak - Maukerja

1. JUNIOR SOUS CHEF – JOB DESCRIPTION

Position: Junior Sous Chef
Department: Kitchen / Culinary
Reports To: Sous Chef / Executive Sous Chef
Supervises: Chef de Partie, Demi Chef, Commis Cook

Job Purpose

To assist the Sous Chef in managing daily kitchen operations, ensuring food quality, hygiene, safety, productivity, and smooth service according to company standards.

Key Responsibilities

• Kitchen Operations
• Assist the Sous Chef in daily kitchen operations and service.
• Supervise kitchen staff and ensure duties are properly assigned.
• Ensure food preparation is completed according to the daily production schedule.
• Monitor mise en place and ensure sufficient food is prepared for service.
• Coordinate kitchen operations during busy periods and events.
• Food Quality
• Ensure all food is prepared according to standard recipes and presentation standards.
• Check taste, portion, temperature, appearance, and consistency.
• Ensure proper storage and handling of food ingredients.
• Monitor food wastage and take corrective action.
• Staff Supervision
• Guide and train Chef de Partie, Demi Chef, Commis and junior kitchen staff.
• Monitor staff performance, discipline, attendance, and work standards.
• Lead by example and maintain good teamwork.
• Conduct briefings before service when required.
• Food Safety & Hygiene
• Ensure compliance with food safety, hygiene, HACCP and company SOP requirements.
• Monitor personal hygiene and proper chef uniform.
• Prevent cross-contamination.
• Ensure correct food storage temperatures and proper labelling.
• Report any food safety or hygiene issues to the Sous Chef/ Executive Sous chef
• Stock & Cost Control
• Monitor daily ingredient usage.
• Assist with stock checking and inventory.
• Control portion sizes and food wastage.
• Check received ingredients for quality and quantity.
• Inform the Sous Chef of shortages or poor-quality products.
• Equipment & Workplace
• Ensure kitchen equipment is used correctly and safely.
• Report damaged or faulty equipment.
• Maintain cleanliness and organisation of work areas.
• Ensure proper closing and cleaning procedures are followed.
• Banquet / Catering Operations
• Assist in planning and executing large-scale food production.
• Coordinate preparation for functions and events.
• Ensure food production meets required quantity and timing.
• Assist with buffet, set menu, packed meals and special functions.

Required Skills

• Good cooking and food preparation skills.
• Leadership and communication skills.
• Knowledge of food safety and hygiene.
• Ability to work under pressure.
• Good time management.
• Ability to control food wastage and portioning.
• Teamwork and problem-solving skills.

Pay: RM3,000.00 - RM3,200.00 per month

Benefits:

• Meal allowance

Work Location: In person