EH-CUL-L06-JR. SOUS CHEF
Posted
JOB OVERVIEW: -
Managing Roasters for
the subordinates.
To assist in stock
control of food and beverage.
To check regularly
the buffet counter to ensure the food prepared are well presented
and sufficient.
To ensure a high
hygiene standard in food preparation and in the kitchen as well
as the buffet counter.
To carry out
stock-taking in the kitchen regularly and order F&B items
when necessary.
To assist in
purchasing of kitchen equipment and utensils when
necessary.
Controls food
wastage, without compromising on food quality.
Recommends changes in
systems and procedures to increase efficiency and improve service
levels.
Ensures constant
on-the-job and classroom training for all Kitchen employees
To cooperate and work
in team towards development, implementation, maintenance and
improvement of the quality management system.
Requirements
PROFESSIONAL
QUALIFICATION: -
•BHM/BSc in
Hospitality/Diploma in Hotel Management/Craft course in Food
REQUIRED SKILLSETS:
-
Positive
Attitude
Basic Understanding
of Ingredients/ Products/ Spices.
Familiarity with
Hotel/Restaurants/Hospitality Industry Standards.
Eye for
detail.
Personal grooming and
etiquette.
Application of
knowledge to show creativity
Experience:-
7-9 years of
experience as CDP in Restaurant/hotel/Hospitality/Travel &
Tourism or any other relevant industry.
Note: Job
responsibilities are subject to change by the employer as the
company needs and requirements of the job change.
Benefits
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