Sous Chef (Western)

1. Checking fruit and vegetables and there proper storage in fridges

2. Checking for egg and noodle station breakfast

3. Checking of fresh seafood for BBQ and Buffet

4. Checking of Pasta station for Dinner Buffet

5. Checking of garnishes for a la carte

6. Checking of fruits and vegetables for buffet

7. Checking of preparation of salads for buffet

8. Checking of salads and sandwiches for a la carte

9. Preparation of pasta dishes for a la carte

10. Preparation of all hot a la carte items

11. Collecting of store items

12. Checking and replenishing of hot and cold buffet items

13. Set up and presentation of seafood display

14. Grilling and presentation of seafood on guest request

15. Preparation and presentation of all cold and hot dishes for buffet

16. Preparation of sauces and soups for a la carte and buffet

17. Preparation of bar snacks

18. Preparation of daily kitchen transfers

19. Preparation of weekly staff duty roster

20. Ordering of store and market list items

21. Control of food spoilage and wastage

22. Performs related duties and special projects as assigned

23. Ensured Kitchen cleanliness, sanitation and hygiene and inspects physical aspects of all kitchen areas, cold rooms and equipment.

24. Ensured overall operational efficiency at assigned F&B Outlet’s

25. Established and maintained effective employee relations in the kitchen

26. Oversee the cooking, preparation and presentation in cooking

27. Well-groomed, neat and tidy at work

28. Strictly comply the Hotel regulation and Employee Handbook

29. Implement Department Head’s instruction and assignment.

30. Follow communication lines and report lines.

31. Maintain Hotel standards of service quality and performance standards

32. Believe in teamwork, cooperate with colleagues

33. Any additional tasks requested by his/ her HOD

• Male or female

• Personal hygiene

• Understanding of food cost budget

• Overall food knowledge in Western Kitchen

Please send your CV or contact to phone no. 0981644247 Mr. Tal