Sous Chef

Company:

GGC Genting Golf Course Bhd

Opportunities are endless and there's always something new to explore and learn with every step of your journey at Genting Group

Job Summary**

As a Sous Chef at Genting Malaysia Berhad, you will play a pivotal role in the kitchen's success, assisting the Head Chef in all aspects of food preparation, production, and kitchen management. You will ensure the highest standards of culinary excellence, food safety, and efficiency in a fast-paced, high-volume environment.

Job Responsibilities**

* Assist the Head Chef in menu development, recipe creation, and standardization.
* Supervise and train junior kitchen staff, ensuring adherence to company standards and procedures.
* Oversee daily kitchen operations, including food preparation, cooking, and plating, maintaining quality and consistency.
* Manage inventory, ordering, and stock rotation to minimize waste and optimize costs.
* Ensure compliance with all food safety, hygiene, and sanitation regulations.
* Monitor and control food costs, labor costs, and other operational expenses.
* Maintain a clean, organized, and safe kitchen environment.
* Handle guest feedback and resolve any culinary-related issues promptly and professionally.
* Support the Head Chef in administrative tasks and reporting as required.
* Work collaboratively with other kitchen and front-of-house teams to deliver exceptional dining experiences.

Job Qualifications**

* Minimum of 3-5 years of experience as a Sous Chef or a similar supervisory role in a high-volume restaurant, hotel, or resort setting.
* Diploma or Degree in Culinary Arts or a related field is preferred.
* Strong culinary skills and a comprehensive understanding of various cooking techniques and cuisines.
* Proven leadership and team management abilities.
* Excellent knowledge of food safety, hygiene, and sanitation regulations (HACCP certification is a plus).
* Ability to work under pressure in a fast-paced environment and manage multiple tasks simultaneously.
* Strong communication and interpersonal skills.
* Proficiency in inventory management and cost control.
* Flexibility to work shifts, including evenings, weekends, and public holidays.
* A passion for food and a commitment to delivering exceptional guest experiences.