12 sous chef jobs found

As Junior Sous Chef, you are responsible for daily overall kitchen operation, kitchen management and consistent in ensuring the food quality is at the highest level as set by the standards. This position is instrumental in maintaining a profitable, clean, organized, and harmonious kitchen.  You will :  Assist the Sous Chef / Chef de Cuisine / Executive Sous Chef in performing his duties and acts in his absence. Attends daily F&B Production briefing and / or any meetings if required and / or assigned. Attend NSF / FSMS / ESG meeting if required and / or assigned. Maintains good and open-minded relationships with all the departments within the hotel. Ensure all NSF / FSMS and ESG records are kept up-to-date and in a professional set up as set by the management. Supervise and work allocation to team, according to their knowledge and skill level. Submit new proposals to the Sous Chef / Chef de Cuisine / Executive Sous Chef for discussion prior to...

Key Responsibilities: -   1.      Assisting Executive Chef on the execution and functions of kitchen operation. ·         Responsible to assist the Executive Chef in supervising his assigned outlet or kitchen department within the culinary operation and on demand in any other area of the culinary operation  ·         The Sous Chef mission and intent is to take full responsibility for the food quality & presentation of his assigned outlet or kitchen department within the entire hotel culinary operation of the hotel in the absence of the Executive Chef ·         To ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen and related kitchen staff within his assigned...

Department: Kitchen Reports To Head Chef/Executive Chef Job Summary: The Sous Chef is responsible for assisting the Head Chef in overseeing the kitchen operations, ensuring the quality and consistency of food preparation, and maintaining a safe and efficient working environment. This role involves supervising kitchen staff, managing inventory, and contributing to menu development.   Key Responsibilities: - Kitchen Supervision: Oversee daily kitchen operations, ensuring that all dishes are prepared to the highest standards. - Food Preparation: Assist in the preparation and presentation of food, ensuring consistency and quality. - Staff Management: Supervise kitchen staff, including line cooks and kitchen assistants, providing guidance and training as needed. - Inventory Management: Manage inventory levels, order supplies, and ensure proper storage and rotation of ingredients. - Menu Development: Collaborate with the Head Chef to develop and...

To be responsible in the absent of Master Chef and Chinese banquet Chef for managing Chinese kitchen operation The Chinese Sous Chef reports to the Chinese banquet Chef and Chinese Master Chef and responsible for ensuring that overall operation and production is running smoothly. 1.     Conduct quick and efficient food delivery during events. 2.     Carry out proposal for purchases on market list.

Responsible for the planning, organizing, controlling and directing the work of employees in the Banquet & Staff Cafe Kitchen. Manage the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times. Responsible to develop new menus, prepare, test, taste and control new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms. Manage the production of the daily Staff meals as per the hotel’s requirements. Assist the Executive Chef & Executive Sous Chef to manage all departments under his supervision ensuring high standards of food quality and maximizing profitability. Organize inventories and ensure clean, systematic storage of all food items

The Chef de Partie supports the creation of optimum guest satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of the relevant kitchen operation. Job Description Responsibilities Directs and controls all subordinate kitchen associates to ensure that all day to day operational matters are handled timely to exceed guests’ expectations. Works closely with service hosts in ensuring that specific outlet operations function efficiently. Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards. Supports the Sous Chef in menu planning as directed, utilising sales analysis and menu engineering techniques accordingly. Role model the adherance to the standards of hygiene and cleanliness in all kitchen and related areas. Requirements Hospitality or Culinary...

Job Descriptions: Cook and produce all menu items based on standard recipe provided. Emphasize on taste, portioning and presentation.  Prepare daily meals for staff cafe based on menu established. Raise daily market list for items required for staff cafe and submit to Executive Sous Chef for ordering and purchases. Prepare and replenish mise en place in advance for both a la carte and buffet settings.  Observe and practice the Food Safety Requirement (FSR) at all times, including storage temperature and policies, as well as personal hygiene. Well verse with Halal Certification standards and requirement.  Assist in carrying out monthly inventory.  Meet and provide excellent and warmth service to all guests with a genuine smile, especially while handling live cooking.  Ensure a high satisfaction index from all guests with regards to the product quality and service standards.  Requirements: Culinary diploma or relevant...

·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. ·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. ·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. ·         Work seamlessly with recipes, standards and plating guides. ·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. ·         Maintain all HACCP aspects within the hotel operation....

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: ·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. ·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. ·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. ·         Work seamlessly with recipes, standards and plating guides. ·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards....

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. -  Maintains a clean and neat work area. - Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or...

Works in the designated station as set by Executive Chef and/or Sous Chef. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Monitoring stocks and disposing of expired ingredients. Preparing basic salads and sauces for meals, as directed by the chef.

RESPONSIBILITIES:   1.       To be responsible for the daily requirements of each different sections of the kitchen department as regards to the preparation of all sauces, stocks and soups, for all service outlets of the hotel according to standard recipes. 2.       To read and take immediate action on report relating to kitchen from Chef de Partie. 3.       To liase with all departments to ensure high standard of service to Guests. 4.       To participate in all the food productions areas of the kitchen, mainly in the outlets, in order to maintain THE FACE high standards of quality. 5.       To assist the Chef de Partie in establishing and maintaining effective employee relations. 6.       To inform the Chef de Partie of any complaints or any other problems that may arise....