Muslim Sous Chef

Job Description • Responsible to assist the Executive Chef / Executive Sous Chef in the operation of the entire kitchen in relation to food preparation in accordance to specified standards and the enforcement of the Hotel’s Operational and Personnel Policies and also responsible for the food cost, halal products, recipes, guest feedback, and also to ensure that food is freshly served to our guest at all times. • Ensures that all food prepared and served is according to the standards set. • Checks daily preparation and presentation of all food. • Samples and constantly checks on prepared food and rejects dishes if they do not conform to the standards set by the Hotel. • Assists the Executive Chef / Executive Sous Chef in planning halal (Malay) food menus and daily specials. • Consolidates and controls all food requisitions for the Executive Chef's / Executive Sous Chef’s approval. • Ensures that all inter kitchen transfers are complete, accurate and timely. • Assists the Executive Chef/ Executive Sous Chef in checking the quality of food being received from the direct market and ordering. • Ensures cost control by minimizing spoilage, maintaining adequate inventory of food, proper utilization of food surpluses and portion control. • Ensures that all machinery, equipment, utensils and furniture are clean and in working condition at all times to prevent unnecessary industrial accidents. • Liaises with the Restaurant Manager regarding the dishes and any guest complaints pertaining to the food served. • Maintains a conducive working environment and atmosphere in the kitchen and resolves any conflict situations that may arise. • Plans, prepares the duty roster of his kitchen personnel on a weekly basis and ensures that the manning levels are realistic and at its optimum level, followed by hotel business like Muslim events which require you to prepare, cook for the events; such as Hari Raya. • Implements new menus, special food promotions in consultation with the Executive Chef / Executive Sous Chef. • Plans the annual leave schedules of his kitchen personnel and makes necessary recommendations for the Executive Chef’s / Executive Sous Chef's approval. • Conducts on job training of new menus and upgrades existing skills of his immediate subordinates. • Prepares recipe cards and makes preparation of dishes for photography. • Assists the Executive Chef / Executive Sous Chef to organize and conducts regular meetings with the kitchen personnel. • Conducts Performance review with his immediate subordinates. • Assists the Executive Chef / Executive Sous Chef in planning and conducts training for the kitchen personnel. • Advises and liaises with the Chief Steward on the cleanliness of his section. • Counsels and mediates in conflict situations amongst subordinates. Requirements MUIS Halal Certificate Food Hygiene Certificate