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