Sous Chef

1. Oversees and supervises kitchen staff, prepare duty roster, assists with menu planning, inventory, and management of supplies.2. Ensures the food is top quality and that the kitchen is in good condition. Minimizes food wastage by not overstocking stores fridges. Controls the food cost and budgeting of the Kitchen.3. Ensure kitchen and stations are clean and in compliance with the food and safety standards.4. Ensure all related tools/machine for food & beverage production is in good and working status.**Salary**: RM4,000.00 - RM6,000.00 per month**Benefits**:- Health insurance- Opportunities for promotion- Professional developmentSupplemental pay types:- Overtime pay- Performance bonus