Sous Chef

Japamala Resorts Sdn Bhd

Tioman Island, Pahang, Malaysia

• Responsibility, loyalty, conscientiousness and carefulness are required
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Trains new kitchen employees to restaurant about the industry best practice
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well managed
• Menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Job Requirements
• At least 5 years of working... More Detail

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