Resort Sous Chef (Vegan)

RM3,000 - RM4,000 monthly
  • Mangala Estate Boutique Resort
  • Mangala Estate Boutique Resort (formerly Mangala Resort & Spa), Lebuh Persiaran Tun Khalil Yaakob, Kampung Melayu Gambang, Kuantan, Pahang, Malaysia
  • Aug 07, 2023
Full time Kitchen Department

Job Description

  • Collaborate with the Executive Chef to design and develop a diverse and innovative plant-based menu.
  • Research new ingredients, experimenting with recipes, and ensuring that the menu caters to a wide range of dietary preferences
  • Oversee the preparation and cooking of plant-based dishes to maintain consistent quality and presentation. 
  • Responsible for executing complex recipes and ensuring that all dishes are prepared to the highest standards.
  • Source fresh and high-quality plant-based ingredients, focusing on locally-sourced and sustainable options whenever possible. 
  • Work closely with suppliers and farmers to ensure the availability of the best produce.
  • Assist the Executive Chef in managing the day-to-day operations of the kitchen. This includes organizing work schedules, assigning tasks to kitchen staff, and ensuring a smooth workflow during busy service hours.
  • Provide guidance and mentorship to junior kitchen staff, including line cooks and prep cooks, ensuring they understand plant-based cooking techniques and safety protocols.
  • Regularly taste-test and inspect dishes to maintain the highest standards of flavour, appearance, and texture
  • Contribute to the planning and execution of plant-based menus for special events and catering services. Tailor dishes to meet the specific requirements and preferences of each occasion
  • Ensure strict adherence to food safety and sanitation guidelines to maintain a safe and hygienic kitchen environment. 
  • Monitor and record temperatures, storage, and proper handling of perishable items to prevent foodborne illnesses and cross-contamination
  • Stay up-to-date with the latest trends, advancements, and techniques in plant-based cuisine.
  • Promote plant-based cuisine, creating delicious and sustainable dishes, and contributing to a positive culinary experience for customers who are seeking healthier and environmentally-conscious dining options