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Sous Chef
Sous Chef
RM 4 500 - 5 500 per month
Supervisory Responsibilities: - Lead the daily operation of the kitchen, including mise-en-place, rotation, production and food and safety standards. - Organizes and oversees all hygiene aspects of the kitchen. - Conducts performance evaluations that are timely and constructive. - Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: - Assist in develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen activities operate in a timely manner. - Monitor and record inventory - Taking stock of ingredients and equipment, and placing orders to replenish stock. - Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. - Recruit and train new kitchen employees to meet restaurant and kitchen standards. - Create schedules for kitchen employees and evaluate their performance. - Adhere to and implement sanitation regulations and safety regulations. Required Skills/Abilities: - A minimum of 4 to 5 years’ experience in a similar role. - Strong knowledge of cooking methods, kitchen equipment, and best practices. - Teamwork-oriented with outstanding leadership abilities. - Excellent communication and interpersonal skills. - Able to work during weekends and holidays.
Jul 4, 09:50Seremban
Young Tech F&B Sdn Bhd