Scapes Hotel Hiring! Full Time Sous Chef in Pahang - Ricebowl

Summary of Sous Chef Role

To assist the Executive Chef in all matters pertaining the All-Day Dining and Banquet operations. He is fully in charge for this outlet supervising his staff and ensure quality, consistency, presentation, portion size, taste, proper food storage and handling. He is employed for the food preparation department and as such he may be assigned to any area that the management deems suitable and necessary.

Duties and Responsibilities

1. To complete the daily duty and to mention all relevant information’s of the daily working period.

2. He is responsible for the hygiene and cleanliness of all working areas under his supervision including cafeteria.

3. Liaises and work closely with the chief steward for the pre-planning and execution of delivery and cleanliness of equipment.

4. Check’s all machinery to ensure proper maintenance, working condition and elimination of safety hazards. Makes maintenance and repair orders and follow up on the progress.

5. Responsible to instruct the correct use of utensils and equipment’s which they are designed for, and take corrective action if otherwise or misused.

6. To make sure all kitchen employees under his direct or indirect supervision are following the convention centre personal hygiene and grooming guidelines as specified.

7. To assure that staff working in highest level of hygiene and sensitive areas such as raw products, as well as all staff working in front of customers, are wearing gloves.

8. To insist that working areas, working tables, utensils, carving, carving boards, meat slicers, mixers, blenders, cutters, pots and pans as well as all items not mentioned here are cleaned before and after use.

9. To keep control on the cleanliness of the refrigerators, deep-freezers, ceiling, walls, floors and shelving.

10. To check drawers, undercounter refrigerators and reach-in refrigerators to ensure that they are emptied and cleaned on a daily basis and that the contents are always fresh and fit for services.

11. To check and ensure that the daily mis-en-place is fresh and the amount prepared is sufficient for the service.

12. To work closely with the chief steward, to make sure exhaust hoods, stoves, ovens, salamanders, deep fryers, filters, cooking pans, bain-maries, hot and cold cabinets and any other equipment’s are spotlessly cleaned on a daily basis.

13. To constantly be physically involved in all phase of the daily operation requirements.

14. To coordinate with other food production kitchen in specific duties.

15. To prepare Market List for all banquet function production.

16. To insist on uniform visual appearance of all dishes prepared. Presentation and decoration must follow the established standards.

17. To always check every buffet set up and liaisons with his direct subordinates for correct timing during service. To make sure food served is always up to the highest standard.

18. To monitor and fully implement the portion control established with the recipe cards and butcher test to minimise waste and spoilage.

19. Maintains frequent contact with the following department, all kitchen outlets, food & beverage office, personnel, purchasing, receiving and maintenance.

20. To check stores and refrigerators and is responsible for the proper storing and recycling of leftovers.

21. Keeps himself up to date on cost of food products.

22. To reflect the SCAPES Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude.

Job Type: Permanent

Benefits:

• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave