Jr Sous Chef (Butcher)
- Kuala Lumpur, Malaysia
- +60173293372
Jr Sous Chef (Hospital)
Description
SALARY RANGE: MYR 3000 – 5000 monthly
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DUTIES & RESPONSIBILITIES:
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• He / She is responsible for managing the day to day operation of the kitchen including planning menus.
• Responsible to oversees and supervise kitchen staff.
• To maintain effective communication within kitchen, be responsive to staff suggestions and concerns and work to resolves problem.
• Ensure that all kitchen station are kept clean and comply with food safety standards.
• He / She is responsible to ensure all kitchen equipment is well maintain and are in good working condition.
• Schedules and arrange roster for kitchen staff.
• Ensure proper handover are placed before every end of shifts.
• Responsible for every kitchen staff to wear proper uniform and proper PPE at all times.
• To be involved in the development of new products for RBC, menu planning and menu presentation for customers.
• Assist in evaluating staff performance for promotion and increment.
• To check every ordering to and from central store as to keep wastages to a minimum level.
QUALIFICATIONS & REQUIREMENTS
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• Master / Bachelor Degree in related field or equivalent with 3 – 5 years working experience as a Chef De Partie (OR)
• National Diploma / Certificate or equivalent in related field with minimum of 5 -7 years working experience including 5 years as Chef De Partie. (OR)
• GCE ‘O’ Level or equivalent, with a minimum 15 years working experience including 5 years as Chef De Partie.
• Optional certifications or professional. Kitchen experience apprentice.
• Holder of Food Handler certificate certified by Government Body (MOH).
• Working experience of 5 – 7 years.
• Knowledgeable, Ability for career success, Passion for food, Food preparation skill and Time management. ,
• Attention to details, Good Leadership, Flexibility, Good Communication and Focus under pressure.
Location
Kuala Lumpur, Malaysia
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