Sous Chef

Description:

• Maintains food cost as budgeted and takes corrective action as necessary.
  – Ensures fresh and quality food products are bought and used in production.
  – Ensures a clean kitchen
• hygienic work procedures and high safety standards.
  – Implements work practices that minimize spoilage and wastage.
  – Ensures the correct implementation of all cost control and portioning policies & procedures.
  – Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands.
  – Reviews Food and Beverage business forecasts and plans production and staffing accordingly.
  – Ensures the kitchen operates in accordance with established standards.
  – During operations takes charge of the kitchen
• supervises the main pass and coordinate preparation and pickup of all orders.
  – Make sure standard recipes are used
• and food is presented according to pictures.
  – Checks stock for daily storeroom orders and market list.
  – Supplies cost control with up to date recipes.
  – Maintains logbook.

Qualifications:

• Min diploma in culinary arts or equivalent.

  – Past experience working in a similar role.

  – Knowledge of best practices for safety and sanitation.

  – Passion for delivering great food and service.

  – Available to work shifts during weekends and holidays.

  Send your CV to:
  Careers.penang@amari.com

  Positions are opened to all local and permanent residence of Malaysia only.

  Only shortlisted candidates will be contacted.

Education:

Diploma

Years of experience:

2

Number of positions:

1