Sous Chef

Work closely with Executive Sous Chef or Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with Executive Sous Chef or Executive Chef and recommends menu price adjustments
Suggest new recipe/products which may improve quality of food or lower food cost
Ensure personal cleanliness and proper deportment of all team members
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Check the maintenance of all kitchen equipment
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Minimum 2- 3 year experience in a similar capacity with proven track records
Be able communicate in English
Strong leadership, interpersonal and training skills
Additional certification(s) from a reputable Culinary school will be an advantage
Knowledge of MS Excel, Word, & PowerPoint

2 days off per week
12 days annual leaves
Creative and friendly work environment
2- month probation period with 100% salary and full- service charge
Domestic and international training courses
Periodic health check
5 working days per week as regulated
Uniform and meal during shift provided by the Hotel
Complimentary parking for motorbikes and cars
Social Insurance participation upon signing the official Labor Contract
Employee preferential rates when using hotel services

Cập nhật gần nhất lúc: 2025-12-10 04:35:02