Job Responsibilities:
1. Maintains the food quality standard.
2. Assists in contributing to ideas for menus, daily specials and food promotion for special occasions.
3. Takes charge to direct and coordinate activities of kitchen crew so as to ensure food service efficiency.
4. Oversees kitchen operations during the absence of the Junior Sous Chef/ Sous Chef.
5. Understands the standard recipes in line with the service standard of the hotel.
6. Responsible to minimizes food wastages and exercises proper food portioning.
7. Responsible in maintaining a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency.
8. Prepares inter-kitchen transfer and checks on quality/quantity of food received from direct market order, general food store and other sub-department.
9. Responsible in selecting appropriate service dish for meals and food ordered and presents food according to hotel’s standards before serving.
10. Manages and trains kitchen crew.
11. Responsible for ordering and organizing market list.
12. Performs any other ad-hoc task as instructed by superior.
Requirements:
1.NTC-2-3/Diploma in Food Preparation will be added advantage.
2. Minimum 3 years of experience in Western/Local food preparation.
3. A team player, hardworking and highly motivated individual.
4. Willing to work on weekends and public holidays.
