Sous Chef

Job description Represent brands enhancement by maintaining high standard of food production at all times upon presentation of recipes. Compliance of Health and Safety regulations/guidelines on kitchen production, staff managements, machinery and equipment procedures. Quality control of dishes prepared with correct portion size and temperature control. Supervision of cleaning schedule on weekly basis. Duties & Responsibilities -Carry out daily operational task as guided by Head of BOH on food production at the outlet. -Ensure food storing, preparation, production, cooking and service implemented by the standard operating procedures (SOP) including for fine dining outlets. -Carry out SOP on stocks purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety of food products. -Ensure all food production areas operating to the required standard throughout designated working hours. -Monitor food quality and production procedures to fulfil the customer's expectation and internal obligations. -Preparing work schedules for staff rotation basis. -To train staff on new recipe/menu as to improve product knowledge and skills. Education / Experience -Minimum qualifications: Certificate Diploma in Culinary -Min Experience: 2 years working as Sous chef in reputable hotel specializing in Western & Asian cuisine.Pasar Besar is located in Central MarketDiploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5