Junior Sous Chef

Are you an up-and-coming culinary virtuoso, eager to pioneer a culinary transformation? Hotel De'La Ferns is seeking a Junior Sous Chef with the drive and commitment to lead our kitchen into a new era. If you're ready to invest your passion and time in this exciting journey, join us in redefining the culinary landscape in Cameron Highlands!

About Us:

Nestled in the picturesque landscapes of Cameron Highlands, Hotel De'La Ferns is a boutique gem known for its timeless charm and impeccable hospitality. As we embark on a journey to modernize our culinary offerings, we're in search of a dynamic Junior Sous Chef to lead this exciting transformation.

Key Responsibilities:

Culinary Innovation, Automation, and R&D:

• Lead the integration of automation and digitalization in our kitchen operations, enhancing efficiency and precision.

• Spearhead Research & Development efforts to create new and innovative recipes that align with our vision for culinary excellence.

• Develop and set menus tailored for various occasions, including groups/events, meetings, and à la carte offerings, catering to diverse guest preferences and culinary requirements.

Kitchen Leadership:

• Provide guidance and mentorship to kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.

• Oversee daily kitchen operations, including production, plating, and quality control.

Menu Development and Execution:

• Ensure consistent execution of dishes, maintaining the highest standards of taste, presentation, and quality.

Procurement and Inventory Management:

• Collaborate with the Procurement team to source and select high-quality ingredients and supplies.

• Implement inventory control measures to minimize waste and optimize stock levels.

• Conduct thorough costing for à la carte, breakfast, and group event/banquet offerings, ensuring pricing aligns with cost structures and profitability goals.

Hygiene and Safety Compliance:

• Uphold rigorous hygiene and safety standards in compliance with industry regulations and best practices.

• Conduct regular audits and training sessions to ensure a safe and clean kitchen environment.

Cost Control and Budgeting:

• Work closely with the Head Chef and Management in managing kitchen budgets, controlling costs, and maximizing profitability.

• Implement strategies for efficient resource utilization without compromising on quality.

Team Collaboration:

• Collaborate seamlessly with other departments, including F&B and Procurement, to achieve a harmonious and streamlined operation.

Requirements:

• Culinary degree or equivalent certification.

• Proven experience in a kitchen leadership role.

• Strong understanding of culinary trends and technological advancements in the industry.

• Excellent organizational and problem-solving skills.

• Bonus: Experience with either IDB Purchasing System or Codemax System.

• Additional Advantage: Full proficiency in either IDB or Codemax system.

How to Apply:

If you're a budding culinary maestro eager to take on the challenge of leading a kitchen transformation, we invite you to join us at Hotel De'La Ferns, Cameron Highlands. Submit your resume and a cover letter outlining your vision and relevant experiences.