RM9,000 - RM12,000 monthly
Kuala Lumpur Convention Centre
Kuala Lumpur Convention Centre, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
To assist Executive Chef to implement and maintain the kitchen and stewarding policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards.
The Executive Sous Chef reports to the Executive Chef and is responsible for ensuring the implementation and maintenance of the company’s Hygiene and food quality policies especially with regard to the continual improvement process.
Ensure proper controls with regards with wastages, labor cost, food production, menus, layout during events and food flows with the assistance of the chef de cuisine and the team.
Conduct weekly meetings with chef de cuisine and the team.
Carry out weekly walk-about with the chef de cuisine, hygiene manager and chief steward.
Maintain high culinary standards and introduce creative food concepts aligned with brand identity