Junior Sous Chef (Specialty Restaurant - French)

People   

• Assist the daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers     

• Manage your team and improve their performance through coaching and feedback and create performance and development goals for colleagues - recognize good performance     

• Drive a great working environment for teams to thrive – connect departments to create sense of one team    

• Promote teamwork and quality service through daily communication and coordination with other departments.  

Guest Experience  

• Encourage guest feedback to improve guest satisfaction    

• Answer guest questions about dishes and kitchen services   

• Help the Food and Beverage Director with event planning 

Financial  

• Assist to monitor budget and control labour costs and expenses with a focus on cost management 

• Assist to prepare the hotel’s annual budget and the setting of departmental goals with Chef De Cuisine 

Responsible Business  

• You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests   

• Keep an eye on competitor activity/industry innovation to develop your own ideas in the kitchen    

• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste    

• Ensure that all kitchen equipment and environment are hygienic and working properly    

• Always follow governmental regulations and company policies and procedures    

• Ad-hoc duties – unexpected moments when we must pull together to get a task done 

 Accountability    

• Assist to supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee supervisors and professional culinary staff    

What we need from you? 

• Certificate/Degree or certificate in culinary arts /Equivalent 

• 3 years’ experience as a chef   

• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience   

• Must speak English and Bahasa Malaysia