SOUS CHEF

About

Responsible to monitor the activities of kitchen and ensure all the food preparations are in accordance with company quality & hygiene policies and meet customer requirements.

1. Kitchen Operations

1. Assist Superior in day-to-day operation of Kitchen.
2. Ensure the inventory of kitchen store is sufficient for daily operation.
3. Ensure the cleanliness of kitchen area.
4. Ensure proper documentation is done and prepare various reports to Top Management.
5. Ensure operations and activities of kitchen meet ISO quality standards, Food Safety Act 1990, and Health and Safety Act 1994.
6. Ensure prepared food and beverage are delicious and meet customer requirements.
7. Arrange sufficient manpower for daily operation of kitchen.
8. Ensure all kitchen equipment is in good condition before and after use.
9. Take necessary action in accordance with emergency procedures of the resort if any accident/emergency occurs in the kitchen area.
10. Study current operations of kitchen and propose actions to Superior for continual improvement.
11. Ensure effective management and control of all associated costs.
12. Monitor and control labor costs, implementing efficiency measures without compromising productivity or quality.
13. Identify opportunities for cost savings and process improvements within the operational framework.

2. Customer Complaints

1. Handle customer complaints regarding food and take corrective and preventive action.
2. Report any major complaints from customers to Superior for further investigation and action.
3. Propose necessary actions to reduce customer complaints and increase customer satisfaction to Superior for continual improvement.

3. Event Preparation

1. Assist Superior in event preparation or special assignments after receiving the Event Order or memorandum from respective department.
2. Plan and arrange sufficient manpower for events or special assignments to ensure smooth running of the process.
3. Handle customer complaints about food for events and special assignments and provide feedback to Superior for further action.
4. Assist Superior in advertising or promoting F&B Outlet’s products and ensure all relevant staff are aware of it.

4. Staff Management and Development

1. Assist Superior in conducting hiring, performance appraising, and counseling for Kitchen’s staff as required.
2. Establish and maintain employee relations.
3. Assist Superior in resolving grievances and personal problems among Kitchen’s staff.
4. Assist Superior in identifying training needs for Kitchen’s staff.
5. Assist Superior in maintaining appropriate standards of conduct, dress, hygiene, uniforms, appearance, and conduct of departmental staff.
6. Ensure smooth information flow among department staff by having weekly meetings or daily briefings.
7. Increase awareness of outlet and kitchen staff about safety procedures and guidelines to prevent accidents.
8. Assist Superior in providing on-the-job training to new employees.
9. Review leave applications of respective outlet’s staff and check staff daily attendance.

5. Other Responsibilities

1. Research, create, and introduce new items to increase customer satisfaction.
2. Coordinate with other departments on matters relating to the kitchen.
3. Well experienced in Malay Kitchen.
4. Always adhere to company policies and regulations.