Sous Chef

_As sous chef, your passion for presentation and dedication to delivering flavour will complete each guest's experience. Work with Head Chef to produce diversified menu in accordance with the hotel's policy and vision._**Role & Responsibilities**:- Create new promo menu.- Produce high quality plates both design and taste according to standard's recipe.- Assist Head Chef to establish work schedule and organise the work in the kitchen.- Develop and implement innovative food ideas / concepts, new or revised menu/recipe items to increase sales.- Assist Head chef to oversee the preparations of menu items for the whole kitchen operations.- Ensure food ingredients costing is within the benchmark price set by the management.- Resourcefully solve any issues that arise and seize control of any problematic situation.- Train kitchen staff and assess staff's performance.- Order supplies to stock inventory appropriately.- Comply with and enforce sanitation regulations and safety standard.- Take on other ad-hoc duties when the whole team needs to pull together.**Minimum Requirements**:- Minimum 3 years as Sous Chef or similar position in hospitality industry.- Diploma in Culinary or related certificate.- Must be able to communicate in English writing and speaking and other languages are advantages.- Understanding various cooking method, ingredients, equipment and procedures.- Accuracy and speed in handling emergency situation and providing solutions.- Detail-oriented, Professional attitude is required.- Ability to work independently.- Work on shift, Weekends & Public Holidays.- For Malaysian only.**Salary**: RM3,000.00 - RM5,000.00 per month**Benefits**:- Meal providedSchedule:- Rotational shift