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:

5

Number of positions:

3