SOUS CHEF

ROLE & RESPONSIBILITY

Ø Interacts with guests to obtain feedback on product quality and service levels.

Ø Responds to and handles guest problems and complaints.

Ø Able to make recommendations to the Executive Chef regarding succession planning.

Ø To be aware of all financial budgets and goals.

Ø To ensure that guests are always receiving an exceptional dining experience representing true value for money.

Ø Ensure that all recipes and product yields are accurately costed and reviewed regularly.

Ø Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ø Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

Ø Ensure that associate meals and associate dining services are of a consistently high standard.

Ø Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ø Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ø Ensure that all culinary operations manuals are prepared and updated.

Ø Ensure that the Department’s overall operational budgets are strictly adhered too.

Ø Ensure that the culinary department adheres to all company and hotel policies and procedures.

Ø Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

Ø Ensure that meetings are well planned and results-orientated.

Ø Creative menu planning and correct food preparation for each outlets including banquets.

Ø To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.

Ø Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

Ø Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

Ø To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

Ø To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

Ø To manage associates fairly and take a personal interest in knowing all culinary associates.

Ø To project a positive and motivated attitude among-st all associates.

Ø To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

Ø To frequently verify that only the highest quality products are used in food preparation.

Ø To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

Ø Responsible for the supervision of all stewards and their activities within the culinary department.

Ø Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

Ø Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.

Ø To delegate responsibilities to subordinates as required.

Ø Coach and counsel employees in a timely manner and in accordance with Company policy.

Ø To act as manager on duty for the hotel as scheduled.

Ø To perform all duties and responsibilities applicable to the position and any other function as may be assigned by management from time to time.

Pay: RM4,500.00 - RM5,500.00 per month

Benefits:

• Free parking
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person