Sous Chef

Contact Details

Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
contact@hospitalityjobsvacancies.com

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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

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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