Are you an up-and-coming culinary virtuoso, eager to pioneer a culinary transformation? Hotel De'La Ferns is seeking a Junior Sous Chef with the drive and commitment to lead our kitchen into a new era. If you're ready to invest your passion and time in this exciting journey, join us in redefining the culinary landscape in Cameron Highlands!**About Us**:Nestled in the picturesque landscapes of Cameron Highlands, Hotel De'La Ferns is a boutique gem known for its timeless charm and impeccable hospitality. As we embark on a journey to modernize our culinary offerings, we're in search of a dynamic Junior Sous Chef to lead this exciting transformation.**Key Responsibilities**:**Culinary Innovation, Automation, and R&D**:- Lead the integration of automation and digitalization in our kitchen operations, enhancing efficiency and precision.- Spearhead Research & Development efforts to create new and innovative recipes that align with our vision for culinary excellence.- Develop and set menus tailored for various occasions, including groups/events, meetings, and à la carte offerings, catering to diverse guest preferences and culinary requirements.**Kitchen Leadership**:- Provide guidance and mentorship to kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.- Oversee daily kitchen operations, including production, plating, and quality control.**Menu Development and Execution**:- Ensure consistent execution of dishes, maintaining the highest standards of taste, presentation, and quality.**Procurement and Inventory Management**:- Collaborate with the Procurement team to source and select high-quality ingredients and supplies.- Implement inventory control measures to minimize waste and optimize stock levels.- Conduct thorough costing for à la carte, breakfast, and group event/banquet offerings, ensuring pricing aligns with cost structures and profitability goals.**Hygiene and Safety Compliance**:- Uphold rigorous hygiene and safety standards in compliance with industry regulations and best practices.- Conduct regular audits and training sessions to ensure a safe and clean kitchen environment.**Cost Control and Budgeting**:- Work closely with the Head Chef and Management in managing kitchen budgets, controlling costs, and maximizing profitability.- Implement strategies for efficient resource utilization without compromising on quality.**Team Collaboration**:- Collaborate seamlessly with other departments, including F&B and Procurement, to achieve a harmonious and streamlined operation.**Requirements**:- Culinary degree or equivalent certification.- Proven experience in a kitchen leadership role.- Strong understanding of culinary trends and technological advancements in the industry.- Excellent organizational and problem-solving skills.- Bonus: Experience with either IDB Purchasing System or Codemax System.- Additional Advantage: Full proficiency in either IDB or Codemax system.**How to Apply**:If you're a budding culinary maestro eager to take on the challenge of leading a kitchen transformation, we invite you to join us at Hotel De'La Ferns, Cameron Highlands. Submit your resume and a cover letter outlining your vision and relevant experiences.**Job Types**: Full-time, Permanent**Salary**: From RM4,000.00 per month**Benefits**:- Free parking- Maternity leave- Opportunities for promotion- Professional developmentSchedule:- Afternoon shift- Day shift- Evening shift- Fixed shift- HolidaysSupplemental pay types:- Overtime payAbility to commute/relocate:- Tanah Rata: Reliably commute or planning to relocate before starting work (required)**Experience**:- Chef: 5 years (preferred)
