Sous Chef

**Responsibilities**- Ensure the kitchen equipment is well maintained, and cooking ingredients are well-stocked.- Responsibile for the daily paperwork with regards to ingredient ordering, duty roaster, petty cash etc.- Ensure kitchen teams' efficient workflow, timely food preparation and adherence to our culinary concept and quality standard.- Able to calculate, manage and control food costs to achieve budgeted Gross Profit.- Assure kitchen team's adherence to all standard of food quality, preparation, serving time, recipes and presentation with the specification.- Ensure the kitchen, cooking areas, equipment and food storage areas are clean, sanitized and organized.- Work closely with the Operation Manager to review, streamline and improve operations processes or workflow in order to optimise productivity level.- Train and mentor kitchen team members, implementing best practices for kitchen cleanliness, hygiene and equipment maintenance- To perform any other ad hoc duties assigned by the Operation Manager / General Manager.**Qualifications**- Qualifications: Diploma in Culinary Art- Experience: At least 5 years of working experience in cooking- Passionate in cooking.- Pleasant personality, good working attitude, responsible, friendly and active personnel.- Fast learner with strong adaptability.- Willing to work on shift, weekend and public holidays.- Good command language in English & Malay.- Strong leadership skills.- Highly organized with excellent attention to details**Salary**: RM4,000.00 - RM7,000.00 per month**Benefits**:- Dental insurance- Free parking- Health insurance- Professional developmentSchedule:- Rotational shiftSupplemental pay types:- Performance bonus