Sous Chef

  • Grand Alora Hotel
  • Grand Alora Hotel, Darul Aman, Sultanah Bahiyah Highway, Taman Mergong Jaya, Alor Setar, Kedah, Malaysia
  • Nov 29, 2023
Full time Kitchen Department

Job Description

Organizes and maintains work areas, cooler and pantry storage for restaurant

Familiar with and enforces food safety and health guidelines

Provides input for creation of restaurant and bar menus

Completes daily food production sheets and other reports

Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift

Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage

Inspects ingredients upon delivery and before use to ensure quality

Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

 Manages kitchen staff

Relays feedback of restaurant employees to department manager

Trains kitchen staff

Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes

Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

Conducts interviews with potential hires upon request

Prepares and inspects food to maintain quality standards

Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards

Assists in cutting meat, preparing food and stocking restaurant workstations

Shares food and beverage complaints with Executive Chef and works to resolve

Participates in vendor and outlet food tastings

Ensures department adheres to Radisson, hotel, local and state health, hygiene and safety policies

Works with other departments to efficiently operate restaurant kitchen

Maintains current and seasonal recipes for menu items

Aware and informed about hotel events which impact restaurant and food inventory

Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef

Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events

Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence

Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events