Overview
About the job
Job Description:
- Actively in charge to open and close the kitchen and ensures that all food safety and consistency issues are being controlled
- Responsible for creating the weekly schedule for the kitchen Staff as well as coordinating their monthly training plan
- Responsible for conducting monthly food inventory and controlling food costs
- Also responsible for maintain the equipment. And generally responsible for hygiene and sanitation for all the kitchen area and crew
Job Requirements :
- Formal culinary training preferred (minimum Diploma in culinary / hospitality) with maximum 38 years old
- Minimum of 2 year experience as a Sous Chef from Western Cuisine
- Strong leadership & communication skills
- Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)
- Passion for cooking and creativity to improve quality, productivity, and cost control
- Prepare and produce high quality food using standard recipes and portions set by company qualification