Sous Chef / Chef De Partie

Work together with the Executive Chef to create menus and developing dishes- Preparing, cooking and presenting high quality dishes.- Implement SOPs for all the dishes.- Ensure the consistency in the preparation of all food items for a la carte menus according to the recipes- Delegating responsibilities and provide training to team members to allow them the chance to learn new tasks and develop skills, being sure to monitor progress and provide timely feedback on their performance- Hygiene control with cleaning schedule implemented.- Ideally two years of high-volume Sous Chef experience is preferred- Are a dynamic Sous Chef who enjoys coaching, mentoring and developing talent- Have a background using inventory management, recipes, and labor control systems- Value a strong partnership with the front-of-house Management Team- Love crunching numbers and controlling costs associated with running a profitable restaurant- Be responsible for the ordering of all fresh and dry inventories for kitchen use.**Salary**: RM3,500.00 - RM4,500.00 per month**Benefits**:- Health insurance- Meal provided- Professional developmentSchedule:- Rotational shift- Weekend jobsSupplemental pay types:- Attendance bonus- Commission pay- Overtime pay- Performance bonus- Yearly bonusApplication Question(s):- Will you be able to work in a cafe that serving alcohol during evening?**Experience**:- Sous chef/ CDP: 2 years (required)Ability to Commute:- Sungai Buloh (required)Expected Start Date: 12/01/2023